Aquaculture of Texas, Inc.

Prawn Recipes
Prawn Stuffing

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Holly’s Marinated Prawns

Ginger and Orange Grilled Shrimp

Coconut Prawns with Sweet Dipping Sauce

Scampi

Prawns Espanole

Prawn Stuffing

  • ½ pound of cooked, peeled prawns
  • ½ pound soft butter
  • ¼ teaspoon garlic
  • ¼ tablespoon parsley
  • ¼ cup bread crumbs or Italian bread crumbs
  • 1 teaspoon fresh lemon juice
  • Salt and red pepper to taste

Mix all ingredients (except prawns) together in a processor, or chop and mix ingredients by hand. Peel raw prawns to be stuffed. Butterfly the BELLY side of the prawns. Fill the butterflied belly with stuffing. Bake until golden brown.

Prawn and Artichoke Vinaigrette

Sweet Dipping Sauce





Craig Upstrom, President
Aquaculture of Texas, Inc., Since 1986
4141 E. IH-20 Serv. Rd. N.
Weatherford, Texas 76087
817-594-4872
upstrom5@airmail.net


Copyright 1986-2012 © Aquaculture of Texas, Inc.