Prawns and shellfish recipes Archives

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Prawns and

Fire-and-ice oysters

15 minutes

Open mushroom and shrimp lasagne

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T olive oil
1 T butter, plus extra for greasing
3 cloves garlic, crushed
250 g portobellini mushrooms, halved
3 baby roasting leeks, very finely chopped
200 g shrimps
12 sheets fresh lasagne
Sea salt and freshly ground black pepper
½ cup good-quality chicken stock
1 cup cream
2 T chopped flat-leaf parsley
½ cup grated mozzarella
½ cup grated Parmesan

Method

Preheat the oven to 180°C. In a large pan over a medium heat, add the oil and butter and, when the latter has melted, fry the garlic, mushroom and leek until softened.

Toss in the shrimps and remove from the heat. In the base of a greased 25 cm round ovenproof dish, spread a bit of the veggie-shrimp mixture and cover with a layer of lasagne sheets.

Top with the remaining mixture, season to taste and pour over the cream and stock. Scatter with parsley and both cheeses and bake for 25 minutes, or until golden and bubbling.

TASTE’s take:

The easiest lasagne ever and just as delicious with cubes of roasted butternut in place of the shrimps.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Mussels in creamy fennel sauce

Bill’s prawn, fennel and watermelon salad with chilli dressing

Mussels in roasted tomato and fennel sauce on pasta

Toasted linguine with tomato, chorizo and mussels

Fire-and-ice oysters

Mussels and chorizo in chilli-tomato sauce

Steamed mussels and prawns with coconut broth

Baby marrow linguine with creamy mussels

Coconut, chilli and ginger mussels

Mussels with tomato vinaigrette

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Open mushroom and shrimp lasagne

Open mushroom and shrimp lasagne

Ingredients

Method