Especially for clare...

Discussion in 'Celebrity Slim' started by JustForMe, 30 March 2009 Social URL.

  1. JustForMe

    JustForMe Gold Member

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    The prawn Recipies from the low carb cook book...

    AVACADO AND PRAWN SALAD WITH CHILLI SALSA

    INGREDIENTS:
    175G (6oz) COOKED KING PRAWNS
    70G (2.5oz)CANTALOUPE MELON (DICED)
    1 AVOCOADO, STONED, PEELED AND SLICED
    2tsp BASIL LEAVES

    CHILLI SALSA:
    2tsp EXTRA VIRGIN OLIVE OIL
    JUICE OF HALF A LEMON
    2tsp DICED RED ONION
    1/2 tsp DRIED CRUSHED CHILLI FLAKES
    SALT AND FRESHLY GROUND BLACK PEPPER


    METHOD


    • MIX TOGETHER THE INGREDIENTS FOR THE SMALL SALSA IN A BOWL, SEASON TO TASTE AND SET ASIDE

    • PUT THE PRAWNS, MELON AND AVACADO ON A SERVING PLATTER. SPOON OVER THE SALSA AND SERVE SPRINLED WITH BASIL

    SERVES 2
    CARB CONTENT PER SERVING 2g


    ANOTHER SAUCE FOR THE ABOVE SALAD

    INGREDIENTS:
    1tsp EXTRA VIRGIN OLIVE OIL
    2tsp LEMON JUICE
    1tsp CREAMED HORSERADISH SAUCE
    1tsp FAT-REDUCED CREME FRAICHE
    SALT AND FRESHLY GROUND BLACK PEPPER

    METHOD
    WHISK TOGETHER THE OIL, LEMON JUICE, CREAMED HORSERADISH AND CREME FRAICHE. SEASON TO TASTE

    CARBS BER SERVING
    1g (not including actual salad)

    PRAWN KEBABS

    INGREDIENTS:

    2tsp LIME JUICE
    1/2 tsp CAYENNE PEPPER
    1 CLOVE OF GARLIC
    1tsp SUNFLOWER OIL
    6 LARGE RAW PRAWNS (PEELED AND TAILED)
    SALT

    METHOD:


    • MIX TOGETHER THE LIME JUICE, CAYENNE, GARLIC AND OIL IN A BOWL. SEASON WITH SALT AND ADD PRAWNS TO MARINATE FOR 30 MINUTES

    • GRILL PRAWNS ON A MEDIUM GRILL FOR 2-3 MINUTES

    SERVES
    2
    CARBS PER SERVING
    4g

    CHILLI PRAWNS IN COCONUT BROTH


    INGREDIENTS:
    1tsp SUNFLOWER OIL
    1 SHALLOT, FINELY CHOPPED
    1 STALK LEMONGRASS, PEELED AND CRUSHED
    1/2 YELLOW PEPPER, CUT INTO LONG STRIPS
    55g (2oz) FINE GREEN BEANS, THINLY SLICED
    2 CLOVES OF GARLIC, CRUSHED
    850ML VEGTABLE STOCK
    1 - 1.5tsp TOM YUM SOUP PASTE
    2.5cm FRESH ROOT GINGER, PEELED AND FINALLY CHOPPED
    200ML REDUCED FAT COCONUT MILK
    2 KAFFIR LIME LEAVES
    OR JUICE OF HALF A LIME
    175g (6oz) MEDIUM-SIZED RAW PRAWNS, PEELED
    2tsp CHOPPED FRESH CORIANDER

    METHOD:


    • HEAT THE OIL IN A LARGE SAUCEPAN THEN ADD THE SHALLOT AND LEMONGRASS AND COOK FOR 2 MINUTES.

    • ADD THE YELLOW PEPPER, GREEN BEANS AND GARLIC THEN COOK OVER MEDIUM HEAT FOR ANOTHER 2 MINUTES, STIRRING FREQUENTLY

    • STIR IN THE STOCK AND BRING TO THE BOIL. REDUCE THE HEAT, ADD THE TOM YUM PASTE, GINGER, COCONUT MILK AND LIME LEAVES/JUICE AND SIMMER FOR 12-15 MINUTES UNTIL THICKENED SLIGHTLY

    • STIR IN THE PRAWNS AND COOK FOR 2-3 MINUTES UNTIL COOKED THROUGH. SPRINLKE WITH CORRIANDER BEFORE SERVING

    SERVES
    2
    CARBS PER SERVING 11.5
    g




     
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  3. JustForMe

    JustForMe Gold Member

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    Current Weight:
    18st6lb
    Goal Weight:
    10st10lb
    Lost(%):
    0st9lb(3.37%)
    PAN FRIED PRAWNS IN GARLIC

    INGREDIENTS:
    6 LARGE RAW TIGER PRAWNS, PEELED, DEVEINED AND TAIL LEFT ON
    1tsp EXTRA-VIRGIN OLIVE OIL
    1tsp CAYENNE PEPPER
    2 GLOVES OF GARLIC
    1tsp CHOPPED, FRESH PARSLEY
    SALT AND FRESHLY GROUND BLACK PEPPER

    METHOD:

    • PUT THE PRAWNS AND HALF THE OIL ON A PLATE AND SPRINKLE OVER THE CAYENNE. TURN THE PRAWNS TO COAT THEM IN THE SPICED OIL.

    • HEAT A FRYING PAN AND THE PRAWNS, SPICED OIL AND GARLIC AND FRY FOR ABOUT 3 MINUTES, TURNING ONCE, UNTIL COOKED.

    • SEASON AND SPRINLKE WITH PARSLEY

    SERVES
    2
    CARBS PER SERVING
    1G

    SPICY PRAWN FAJITAS

    INGREDIENTS:
    1 CLOVE GARLIC
    1/2 RED PEPPER, CUT INTO STRIPS
    1tsp EXTRA VIRGIN OLIVE OIL
    150ML PASSATA
    1/2tsp DRIED CRUSHED CHILLI FLAKES
    1/2tsp GROUND CUMIN
    1tbsp TOMATO PUREE
    JUICE OF 1/2 LIME
    200G(7oz) COOKED MEDIUM PRAWNS
    2 SMALL SOFT WHOLEMEAL TORTILLAS
    1/2 SMALL AVOCADO, STONED, PEELED AND DICD
    1tbsp REDUCED FAT CREME FRAICHE

    METHOD

    • FRY THE GARLIC AND RED PEPPER IN THE OLIVE OIL OVER A MEDIUM-LOW HEAT FOR 3 MINUTES UNTIL SOFTENED.

    • ADD THE PASSATA, CHILLI, CUMI AND TOMATO PUREE AND COOK FOR 8 MINUTES OVER A MEDIUM HEAT UNTIL REDUCED AND THICKENED.

    • WARM THE TORTILLAS AND ADD AS YOU LIKE.
    SERVES 2
    CARBS PER SERVING
    16g

    REAL PRAWN COCKTAIL

    INGREDIENTS:

    2 1/2tbsp REDUCED FAT MAYONNAISE
    1/2tbsp TOMATO KETCHUP
    FEW DROPS OF TABASCO
    200g (7oz) LARGE COOKED PEELED PRAWNS
    SALT AND FRESHLY GROUND BLACK PEPPER
    ROMAINE LETTUCE LEACES, SHREDDED
    1/4tsp PAPRIKA

    METHOD:

    • MIX TOGETHER THE MAYONNAISE, KETCHUP AND TOBASCO IN A BOWL.

    • ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE; SEASON TO TASTE.

    • ADD TO THE LETTUCE LEAVES AND SPRINKLE WITH PAPRIKA
    SERVES 2
    CARBS PER SERVING
    3g

    COCONUT CHILLI PRAWNS

    INGREDIENTS:

    2 SHALLOTS, FINELY CHOPPED
    1 BIRDS EYE CHILLI, FINALLY CHOPPED
    3tbsp TORN FRESH BASIL LEAF
    3tbsp CHOPPED FRESH CORRIANDER
    2tbsp FISH SAUCE
    2tbsp REDUCED FAT COCONUT MILK
    JUICE AND FINELY GRATED ZEST OF 1 LIME
    1/2 STALK LEMONGRASS, PEELED AND FINELY CHOPPED
    200g (7oz) LARGE COOKED PEELED PRAWNS
    2tbsp UNSALTED ROASTED PEANUTS

    METHOD:

    • MIX TOGETHER TEH SHALLOTS, CHILLI, HERBS, FISH SAUCE, COCONUT MILK, ZEST AND LEMONGRASS.

    • ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE.

    • LEAVE TO MARINATE IN THE FRIDGE FOR 30 MINUTES AND SPRINLE WITH PEANUTS BEFORE SERVING.
    SERVES 2
    CARBS PER SERVING
    6.5g

    TOMATO SALSA TO GO WITH ANY COOKED PRAWNS

    INGREDIENTS:
    2 TOMATOES, SEEDED AND DICED
    1/2 AVOCADO, STONED, PEELED AND DICED
    1/2 RED ONION, DICED
    1tbsp LIME JUICE
    1/4tbsp CRUSHED DRIED CHILLIES
    1tbsp CHOPPED FRESH CORRIANDER
    SALT

    METHOD:


    • GENTLY MIX TOGETHER THE INGREDIENTS FOR THE SALSA IN A BOWL
    • ADD TO PRAWNS

    SERVES
    2
    CARBS PER SERVING
    4.5g



     
  4. JustForMe

    JustForMe Gold Member

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    Start Weight:
    19st1lb
    Current Weight:
    18st6lb
    Goal Weight:
    10st10lb
    Lost(%):
    0st9lb(3.37%)
    PROVENCAL PRAWNS

    INGREDIENTS:

    1tbsp OLIVE OIL
    1 CLOVE GARLIC, CHOPPED
    6tbsp PASSATA
    1tsp SUN-DRIED TOMATO PASTE
    1/4tsp DRIED CRUSHED CHILLI
    2tbsp SMALL PITTED BLACK OLIVES, RINSED
    225g(8oz) COOKED LARGE PRAWNS
    SALT AND FRESHLY GROUND PEPPER
    2tbsp CHOPPED FRESH BASIL TO GARNISH

    METHOD:

    • HEAT THE OIL IN A FRYING PAN AND FRY THE GARLIC FOR 1 MINUTE.

    • ADD THE PASSATA, TOMATO PASTE, CHILLI AND OLIVES AND COOK OVER A MEDIUM-LOW HEAT FOR 2 MINUTES

    • ADD THE PRAWNS ABD HEAT THROUGH. SEASON TO TASTE AND SPRINKLE WITH BASIL.
    SERVES 2
    CARBS PER SERVING
    3g

    CARIBBEAN PRAWN BALLS WITH MANGO SAUCE

    INGREDIENTS

    250g FIRM SKINLESS WHITE FISH
    125g MEDIUM COOKED PRAWNS
    1/2tsp ENGLISH MUSTARD POWDER
    1 SHALLOT, ROUGHLY CHOPPED
    1 CLOVE GARLIC, CRUSHED
    1/2tsp CAYENNE PEPPER
    SUNFLOWER OIL FOR FRYIMG
    SALT AND FRESHLY GROUND PEPPER

    MANGO SAUCE:
    1/2 MEDIUM MANGO, STONED AND FLESH SCOOPED OUT OF THE SKIN
    1tsp LEMON JUICE
    1/4 tsp DRIED CHILLI FLAKES

    METHOD:


    • PUT THE FISH, PRAWNS, MUSTARD POWDER, SHALLOT, GARLIC, CAYENNE PEPPER, LIME JUICE AND THYME IN A FOOD PROCESSOR. SEASON WELL AND PROCESS UNTIL A THICK PASTE.

    • LEAVE TO CHILL FOR 30 MINUTES FOR THE MIXTURE TO FIRM UP.

    • FORM THE PRAWN MIXTURE IN 12 BALLS EACH THE SIZE OF A LARGE WALNUT, THEN FLATTEN THE TOP SLIGHTLY.

    • POUR ENOUGH OIL TO LIGHTLY COVER THE BASE OF A LARGE FRYING PAN.

    • HEAT THE OIL AND FRY THE BALLS IN TWO BATCHES FOR 2 MINUTES UNTIL EACH SIDE IS LIGHTLY GOLDEN.

    MANGO SAUCE:

    • PUT ALL THE INGREDIENTS FOR THE MANGO SAUCE INTO PROCESSOR AND PROCESS UNTIL PUREED.

    • SEASON WITH SALT.

    SERVE WITH PRAWN BALLS.

    SERVES
    3
    CARBS PER SERVING
    8g

    SPANISH PRAWNS

    INGREDIENTS:

    2tbsp OLIVE OIL
    1 1/2 tsp GROUND ALMONDS
    1 CLOVE GARLIC, CHOPPED
    225G (8oz) LARGE, RAW PRAWNS, PEELED
    GRATED ZEST AND JUICE OF 1/2 LEMON
    SALT AND FRESHLY GROUND BLACK PEPPER
    1tbsp CHOPPED FRSH CORIANDER TO GARNISH

    METHOD:

    • HEAT THE OIL IN A FRYING PAN AND ADD THE ALMONDS, CHILLI AND GARLIC

    • COOK FOR 1 MINUTE OVER A MEDIUM-LOW HEAT, STIRRING FREQUENTLY

    • ADD THE PRAWNS, LEMON ZEST AND JUICE AMD COOK FOR 3 MINUTES UNTIL COOKED THROUGH.

    • SEASON AND SERVE SPRINKLED WITH FRESH CORIANDER
    SERVES 2
    CARBS PER SERVING
    3g
     
    Last edited: 30 March 2009
  5. JustForMe

    JustForMe Gold Member

    Posts:
    2,159
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    Start Weight:
    19st1lb
    Current Weight:
    18st6lb
    Goal Weight:
    10st10lb
    Lost(%):
    0st9lb(3.37%)
    MALAYSIAN-STYLE COCONUT PRAWNS

    INGREDIENTS:
    2tbsp GROUNDNUT OR SUNFLOWER OIL
    1/2 RED PEPPER, SEEDED AND DICED
    100g PAK CHOI, STALKS THINLY COPPED
    1 LARGE CLOVE GARLIC, CHOPPED
    1/2tsp GROUND TUMERIC
    2tsp GARAM MASALA
    1tsp CHILLI POWDER
    75ml HOT VEGETABLE STOCK
    2tbsp NO-SUGAR SMOOTH PEANUT BUTTER
    150ML REDUCED FAT COCONUT MILK
    2tsp SOY SAUCE
    150g TIGER PRAWNS
    1 SPRING ONION
    1tsp SEASAME SEEDS, TOASTED

    METHOD:

    • HEAT THE OIL IN A WOK OR FRYING PAN.

    • ADD THE RED PEPPER, PAK CHOI AND STIR FRY FOR 2 MINUTES.

    • ADD THE TUMERIC, GARAM MASALA, CHILLI POWDER AND PAK CHOI LEAVES AND STIR FRY FOR ANOTHER MINUTE.

    • MIX TOGETHER THE HOT STOCK AND PEANUT BUTTER UNTIL THE LATTER HAS DISSOLVED.

    • THEN ADD TO THE STIR FRY ALONG WITH COCONUT MILK AND SOY SAUCE AND COOK FOR 3 MINUTES OR UNTIL REDUCED AND THICKENED.

    • ADD THE PRAWNS TO THE COCONUT CURRY AND COOK FOR A FURTHER 3-5 MINUTES UNTIL COOKED THROUGH.

    • SERVE WITH SPRING ONIONS AND SESAME SEEDS SPRINKLED OVER.

    SERVES
    4
    CARBS PER SERVING
    8.5g
     
  6. JustForMe

    JustForMe Gold Member

    Posts:
    2,159
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    Start Weight:
    19st1lb
    Current Weight:
    18st6lb
    Goal Weight:
    10st10lb
    Lost(%):
    0st9lb(3.37%)
    CHINESE SPICY PRAWNS

    INGREDIENTS:


    2tsp SICHUAN PEPPER, CRUSHED
    1/2tsp CHILLI PEPPER
    3tsp GROUNDNUT OIL
    200g LARGE RAW PRAWNS, PEELED
    2tsp SESAME OIL
    1/2 RED PEPPER, SEEDED AND SLICED LENGTHWAYS
    2 HEADS PAK CHOI, SLICED
    150g BEANSPROUTS
    4tsp SOY SAUCE
    1tsp GRATED FRESH ROOT GINGER
    JUICE 1/2 LIME
    2tbsp CHOPPED FRESH CORIANDER
    SALT

    METHOD:

    • MIX TOGETHER THE SICHUAN PEPPER, CHILLI POWDER AND OIL IN A BOWL.

    • ADD THE PRAWNS, SEASON WITH SALT AND STIR WELL UNTIL THE PRAWNS ARE COATED IN THE SPICE MIXTURE. CHILL FOR 30 MINUTES.

    • HEAT A WOK OR FRYING PAN ANDD ADD THE PRAWNS THEN STIR FRY FOR ABOUT 2 MINUTES. REMOVE AND KEEP WARM

    • HEAT THE SESAME OIL IN THE WOK/PAN, ADD THE RED PEPPER AND PAK CHOI. STIR FRY FOR 2 MINUTES.

    • THEN ADD THE THE BEANSPROUTS, SOY SAUCE, GINGER AND LIME JUICE THEN STIR FRY FOR ANOTHER MINUTE.

    • SPRINLKE WITH CORIANDER BEFORE SERVING

    SERVES
    2
    CARBS PER SERVING
    7.5g

    PRAWN AND PEPPER STIR FRY

    INGREDIENTS:

    1bsp SUNFLOWER OIL
    1tbsp SESAME OIL
    1 LARGE CLOVE GARLIC, CHOPPED
    1 PEPPER, SEEDED AND SLICED
    1cm FRESH ROOT GINGER, PEELED AND GRATED
    4tbsp DRY SHERRY
    4tbsp FRESH APPLE JUICE
    225g(8oz) RAW TIGER PRAWNS, PEELED
    1tsp SOY SAUCE
    85g BEANSPROUTS
    SALT AND FRESHLY GROUND BLACK PEPPER

    METHOD:


    • HEAT A WOK/PAN AND POUR IN THE SUNFLOWER AND SESAME OILS.

    • ADD THE GARLIC AND PEPPER AND STIR FRY FOR 2 MINUTES

    • ADD THE GINGER, SHERRY, APPLE JUICE, PRAWNS AND SOY SAUCE AND STIR FRY FOR ANOTHER 2 MINUTES.

    • ADD THE BEANSPROUTS AND STIR-FRY FOR A FURTHER MINUTE AND SEASON TO TASTE BEFORE SERVING.

    SERVES
    2
    CARBS PER SERVING
    7g
     
  7. missclare85

    missclare85 Silver Member

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    Start Weight:
    17st3lb
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    Goal Weight:
    10st0lb
    Lost(%):
    5st7lb(31.95%)
    Diet:
    Slimming World
    oooooooooooooooooooo kel i love ya!!!!!!!!!!!!!!!!!! ta hunni xxxxxxxxxxxxx
     
  8. NewDawn

    NewDawn Bring on the trumpets

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    Lost(%):
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    What a result.......................I love prawns.

    Thanks for posting xxx
     
  9. missclare85

    missclare85 Silver Member

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    10st0lb
    Lost(%):
    5st7lb(31.95%)
    Diet:
    Slimming World
    snap (obv haha) everytime me n kel speak im having prawns :p x
     
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  1. JustForMe
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