Home         Sitemap         Reviews         Contact         Exchange Links        
Recipe Book Reviews

Cooking Books

  Alcoholic Cocktails

  Breakfast

  Campfire Cuisine

  Chocolate

  Christmas

  Cookie Dough

  Cupcakes

  Easy Cookies

  Eating In

  European

  Family

  Fish

  Flowers

  French

  Italian

  Low Fat

  Marshmallow

  Party

  Quick and Easy

  Roasts

  Sprinkles

  Tapas

  Vanilla

  Vegetarian







Advice

  Competitions

  Cooked Chicken Temperature

  Classes

  Hints and Tips

  Jokes

  Magazines

  How To Carve Chicken

  How To Make Apple Crumble Crunchy

  How to Melt Chocolate

  TV Cookery Shows







  Disclaimer and Privacy Policy



  Links



  Facebook


  Google+


  Twitter





Spicy Prawns


Hot and spicy prawns recipes and other seafood meals:



These recipes have been sent to us by chefs and cooking book authors. This includes the hot and spicy prawns recipe further below which is from the Fishy Fishy Cookbook named after the famous restaurant in Brighton.






The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















Hot and Spicy Prawns


Spicy Prawns


These are packed full of flavour to tickle your taste buds. Serve them with plenty of crusty bread for mopping up the delicious buttery juices. You may wish to serve this meal with finger bowls because people will not be able to resist picking them up to shell. This will serves four.



Ingredients

600 g cooked shell-on prawns, thawed if frozen

Large knob of butter

2 tablespoons chopped coriander


Ingredients for the Paste





30g smoked paprika

30g ground cumin


30g ground coriander


10g cayenne pepper


120ml olive oil


40g brown sugar


Salt and freshly ground black pepper

Instructions

1. First make the paste. Place all the ingredients in a mixing bowl and stir well to combine. This will keep for a couple of weeks in an airtight container.

2. Place about a tablespoon of the paste in a large frying pan and heat over a medium heat. Add the seafood and shake the pan to cover them in the paste. When they are warmed through add the butter and a splash of warm water to make a sauce. Sprinkle over some fresh coriander.

Serve with your favourite bread or rolls.

More recipes can be found in The Fishy Fishy Cookbook


Read the Recipe Book Review on the Fish Cooking Book page.


Follow us on Facebook, Google+ and Twitter.







If you need a gift idea for the cook in your life then visit the Christmas page for ideas:

Christmas Cookbooks


If you like this page and would like to easily share it with your friends and family please use these social networking buttons:

 
     submit to reddit















Free Recipes


Breakfast

  Eggy Bread



Starters

  Spicy Prawns



Soups

  Mushroom and Barley Soup

  Tomato and Tarragon Bread





Main

  Boneless Pork Loin

  Cauliflower Bake

  Chicken With Cornflake Crust

  Garlic Lemon Chicken

  Homemade Meatloaf

  Hot Pot

  Maple Glazed Pork Meatballs

  Maple Mustard Pork Chops

  Mojo Chicken

  Mushroom and Chive Quiche

  Olive Oil Tart Dough

  Quick Crab

  Salmon Pasta Bake

  Sea Bass

  White Bean Stew



Dips & Sauces

  Buttermilk Dressing




Biscuits

  Chocolate Pistachio Biscotti Recipe

  Chocolate Chip Cookies



Cakes

  Crispy Treats

  Homemade Brownie

  Mini Eclairs

  Three Layered Cake



Sweets

  Apple Strudel Chocs

  Brazilian Chocolate Balls

  Choc Chip Mallows

  Chocolate Thins

  Coconut Marshmallows

  Fleur de Sel Caramels

  How to Make Praline Chocolate

  Strawberry Marshmallow



Puddings

  French Apple Tart



Snacks

  Candy Bacon

  Pigs In A Blanket



Drinks

  Eggnog


  Mulled White Wine





Site contents © recipebookreviews.com 2011 - 2017 All rights reserved.