1 lb Large prawns 4 tb Sweet butter 1/4 c Olive oil 5 Cloves fresh garlic, minced 1/8 ts Each sweet basil, oregano Juice of 1 lemon Salt and pepper to taste 1/4 c Triple Sec or Cointreau Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Saute for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.
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COOKING WITH THE PASTA QUEEN
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????Recipe Below????
????SIMPLE. TASTY. BEAUTIFUL.????
THE ASSASSIN PASTA
Ingredients:Crushed San Marzano tomatoes Spaghetti Chili peppers Salt Garlic Tomato paste Olive oil Cast iron pan
Instructions: begin boiling a pot of water and add a couple big squirts of tomato pasta too it. On your cast iron pan, drizzle olive oil and add a few cloves of fine chopped garlic. Cook until it starts to become golden brown, then add your chopped chilis. Cook for another minute or two and stir. Add the tomatoes. Add some salt. Add the pasta in a group, and keep it in the same spot the whole time you cook it. Slowly add spoon fulls of the tomato pasta water. Continue cooking the pasta until it becomes hard to move with a spatula. Taste the pasta to check if it’s ready. Continue adding water until it’s cooked. You want to form a burnt crust under the pasta. THATS IT. BUON APPETITO BETCH
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Chinese Honey Prawns - Marion's Kitchen
Chinese Honey Prawns...the restaurant classic made crispier and lighter. My guide for making this honey shrimp recipe at home.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.