Tag Archives: shrimp recipe

Creamy Garlicky Prawn Spaghetti recipe / Creamy Garlic Prawn Pasta Recipe

Standard

Creamy Garlicky Prawn Spaghetti is one such rich, creamy and delicious dish made in minutes. Already I have shared White sauce pasta and Tomato pasta, this is one more addition to my pasta collection. Creamy Garlic Prawn Pasta is liked by all the kids and so it’s being one among the finger licking dish between the kids.

Creamy Garlic Prawn Pasta recipe, Creamy Garlicky Prawn Spaghetti recipe, prawn pasta, pasta recipe, spaghetti recipe, creamy garlic prawn spaghetti recipe, garlic prawn pasta recipe, Indian seafood pasta recipe, Indian seafood recipe, tamil pasta recipe, tamil seafood recipe, tamil cuisine

Creamy Garlic Prawn Pasta recipe / Creamy Garlicky Prawn Spaghetti recipe

It is very simple, easy to prepare and its creamy nature comes from the butter, fresh cream in it. Let me share the recipe…

CLICK HERE for more Seafood recipes. Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Pasta / Spaghetti – 200 gms
  • Green peas – 100 gms
  • Prawns – 250 gms
  • Onion – 1 o
  • Garlic – 10 cloves
  • Mixed Italian herbs – 2 tsp
  • Maida / All-purpose flour – 2 tbsp
  • Butter – 2 tbsp
  • Red chili flakes – 1 ½ tsp
  • Coriander leaves – 4 stalks
  • Salt – 1 tsp
  • Fresh cream – 150 ml

Making of Creamy Garlic Prawn Spaghetti –

Preparation:

  • Peel and finely chop the onions and garlic, clean and devein the prawns and keep it aside.
  • Boil 5 cups of water, add the spaghetti and green peas followed by a tsp of oil and ½ tsp of salt.
  • Meanwhile, heat butter in a heavy bottom vessel, wait until it melts.
  • Add the onions and garlic, cook until they turn golden brown in color.
  • Add prawns followed by salt, half the quantity of Italian herbs and red chilli flakes, cook until the prawn in half cooked.
  • Add maida / all-purpose flour, cook for a min, pour a cup of water and cook in medium flame.
  • Once the sauce starts thickening, pour the fresh cream, followed by half the quantity of coriander leaves, cook for 2 min in low flame.
  • Meanwhile drain the water from the spaghetti and green peas, add it to the sauce, sprinkle leftover Italian herbs and red chilli flakes.
  • Cook in low flame for 2 mins, remove it from fire and garnish it with the leftover coriander leaves.

Serve hot with Honey Glazed chicken.

 

Prawn Rice

Standard

Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice:

Fried Tiger Prawns

Standard

I have shared few prawns recipe, but this one is completely different. Recently I got tiger prawns, I don’t want to make any curry, gravy or rice with this but I want to fry it. After surfing many recipes, finally got an idea to induce few basic ingredients in this fry for marination. The dish came out well, and the prawns are perfectly cooked to the right consistency.

I have accompanied Fried Tiger Prawns with Burnt Garlic Rice (Brown Rice), Coleslaw and Potato Wedges. Let us move on to the recipe…

I have used one and only Olive oil for this dish. #JoinOliveOilRevolution

Do check out other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Ingredients:

  • Tiger Prawns – ½ kg
  • Onions – 2 nos
  • Green chilies – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Tomato sauce – 1 tbsp
  • Soy sauce – ½ tbsp.
  • Chili powder – ½ tsp
  • Salt to taste
  • Olive oil – 2 tbsp.

Preparation:

  • Clean and de-vein the prawns, keep it aside.
  • Grind the onion, green chilies, ginger-garlic paste all together to a fine paste.
  • Take the ground mixture along with turmeric powder, tomato sauce, soy sauce, chili powder, salt in a bowl.
  • Add in 1 tbsp of lemon juice, mix it to a fine paste.
  • Add in the tomato sauce and soy sauce, mix it to a fine paste.
  • Add in the prawns, mix it well and marinate for an hour.
  • Rub oil on the prawns, insert it to a skewer, and grill it in microwave for 5 mins or heat a tbsp. of oil in a pan, and place the skewer in the tawa. Cook in medium heat.
  • After 5 mins, swap the side and continue cooking in medium flame for another 5 mins.

Serve hot as starter or side dish for lunch or dinner.