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PRAWNS, CREVETTES & SCAMPI

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PRAWNS, CREVETTES & SCAMPI

We have put together a small range of our favourites.  Raw tailed, whole cooked, cooked and peeled, frozen or in brine.  Some are a bargain, others are just a little more expensive, something to suit all pockets.

PEELED PRAWNS


Our peeled prawns are great in a One Pan Prawn Pilau: dry fry 2 tbsp of korma curry paste with 1 small chopped onion, stir in 300 grams of rinsed and drained basmati rice.  Add 700ml of chicken stock and bring to a boil, cover the pan, turn to low and simmer for 12-15 minutes until the liquid has been absorbed and the rice is cooked.  Take off the heat; add 150 grams of defrosted peeled prawns, a cupful of frozen peas and a sliced red chilli.  Cover the pan and leave to stand for 5 minutes.  Scatter over chopped coriander leaves and serve with lemon wedges.

1 pack size is available. 

SHELL ON PRAWNS


To fully appreciate our shell on prawns you need to give yourself a little time out.  Practice makes perfect prawn peelers: the first 10 you attempt are never perfect, but are of course good enough to eat!  Serve whole in the shell in half pint or full pint measures with buttery new potatoes, a chilli dipping sauce and your favourite salad.  Don't forget finger bowls and napkins as you are going to get messy!


1 pack size is available.

RAW TAIL PRAWNS


Heat salted butter with a little olive oil and cloves of crushed garlic in a wok or heavy frying pan.  Add your defrosted raw-tail prawns; flip and stir a few times until cooked evenly with your crushed garlic stuck to the prawn shells.  Finger licking fantastic.


2 pack sizes are available.

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