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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 8 servings |
||
| Calories 312 | ||
| Calories from Fat 151 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 259mg | 86% | |
| Sodium 255mg | 10% | |
| Potassium 384mg | 10% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.2g | ||
| Protein 35.2g | 70% | |
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Spicy King Prawns
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Oct 10, 2005
This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.
SERVES 8
Ingredients
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 teaspoon sweet paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cayenne pepper
- 3 lbs large shrimp, shelled and deveined
- salt
- 1 cup coarsely chopped fresh cilantro or flat leaf parsley
Directions
1
Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.2
Transfer to a platter and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > African > Northern > Egyptian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood
- Dietary > Kid Pleaser
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Sweet'n'Spicy Chef
On Jan 12, 2009
This was very yummy! I wasn't sure what sweet paprika was.. just had paprika? But I added sauteed onions and some tomatoes too. And think I'll add some ground coriander to the spices next time. Great recipe - thanks for sharing!
From: ChicagoRN
On Jul 31, 2008
Thought these were really good! I followed the recipe to the letter (decreased amount of shrimp but kept sauce the same) and added a bit of minced onion. Super flavorful. My 4 year old had 10!! Not too spicy! He never eats shrimp and loved these. Will make these again. Couldn't be easier!
From: Iggy
On Nov 3, 2005
I wanted a recipe that used the prawns whole and wasn't run-of-the-mill. This was a great choice. I made it exactly according to the recipe. I covered a whole plate with a bed of mixed greens, served the prawns onto it, then drizzled the sauce that was left straight from the skillet on as well. Served with a slightly sweet sauvignon blanc to contrast the spiciness of the prawns and a side of couscous. Didn't take a long time to make either as I bought the prawns already deveined. Quick and yummy — what else could you ask for — it's a keeper!
From: katie in the UP
On Oct 23, 2005
After reading the reviews...I had to try these before we left Africa! They are right on...those spices..the combo...Cheryl this is a perfect recipe!! This is the way shrimp should be eaten!!! Thank you!
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