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Aquaculture of Texas, Inc.

Freshwater Prawn Hatchery

 

Holly’s Marinated Prawns

3 cloves garlic minced

1/3 cup olive oil

¼ cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

½ tsp. salt

¼ tsp. cayenne pepper

2 lbs prawns pealed

Mix all together place prawns in mix and toss until coated refrigerate for 30 minutes tossing 1 or 2 times skewer and grill brushing on excess sauce

 

Ginger and Orange Grilled Shrimp

36 large shrimp shelled and

deveined

garlic salt and white pepper

¼ cup butter

5 garlic cloves minced

¼ cup white wine

1 cup orange juice

2 tsp. orange zest

2 tsp. ginger

Season with garlic salt and white pepper in a sauce pan melt butter and add prawn shells and garlic stir until shells are pink and garlic is soft add rest of ingredients bring to boil, remove from heat, and cool skewer and marinate in mixture grill basting with sauce liberally

 

Coconut Prawns with Sweet Dipping Sauce

2 lbs freshwater prawns, peeled, with tails

2 cups all-purpose flour

1 can (12 oz.) beer

½ teaspoon baking powder

½ teaspoon paprika

¼ teaspoon curry powder

¼ teaspoon salt

1 (14 oz.) pkg. Sweetened flaked coconut

Vegetable oil (for frying)

Combine 1 ½ cup flour, beer, and next four ingredients in a large bowl. Dredge prawns in remaining ½ cup flour. Dip in beer  batter and roll in coconut. Fry coated prawns in deep hot oil (350º) until coconut is golden brown. Serve with sauce.

 

Scampi

1 lb. Peeled prawns

¼ cup olive oil

2 cloves garlic, minced

¼ cup butter

½ teaspoon Cajun seasoning

½ tablespoon Worcestershire

1 tablespoon lemon juice

¼ cup green onion, chopped

¼ cup fresh parsley, chopped or 2 tablespoons dried flakes

French bread, rice or pasta

Sauté garlic in olive oil over low heat. Add butter and remaining ingredients and bring to medium boil. Cook for 3-4 minutes. Add prawns and stir for 3-4 minutes or until done. Do not boil. Serve immediately with French bread for dipping in sauce. Also delicious over rice or pasta.

 

Prawns Espanole

12 large shrimp

2 tablespoons water

2 tablespoons olive oil

½ cup chopped green pepper

½ cup chopped green onions

1 can (1lb. 2oz) solid pack tomatoes

½ cup sliced stuffed green olives

1 tablespoons cornstarch + 2 tablespoons water

1 teaspoon oregano

¼ teaspoon garlic powder dash saffron

2 teaspoons salt

½ teaspoon sugar

1 can (4 ½ oz) artichoke hearts

Clean shrimp, remove shell and de vein. Cut into bite-sized pieces. Heat oil in large skillet. Saute green peppers and onions until soft but not browned. Stir in tomatoes and olives. Add oregano, garlic powder, saffron, salt and sugar. Simmer 20 30 minutes. Drain and halve artichoke hearts. Add to tomato mixture with shrimp. Cook 15 minutes longer. Blend cornstarch in  water and add to tomato mixture, stirring until it thickens and boils. Serve at once with rice.

Serves 4.

 

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

2-3 lbs. Freshwater prawns, shelled and cooked

2 (14 oz.) cans artichoke hearts, drained

1 (3 ½ oz.) jar capers

1 tablespoon celery seeds

2 bay leaves

2 small red onions, sliced thinly into rings

2 lemons, sliced

24 oz. bottle Italian dressing

½ cup white vinegar

1 tablespoon prepared horseradish

Bring 8 cups of water and 3 teaspoons of slat to a boil. Add shelled prawn. Cook 4 minutes. Test for doneness. Do not overcook.

Layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices in a large container. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal and leave to marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens. Yield 8-12 servings.

 

Sweet Dipping Sauce

1 (10 oz.) jar orange marmalade

3 tablespoons prepared horseradish

3 tablespoons Creole mustard

Mix above ingredients. Serve hot or cold.

 

Copyright 1986-2008 Aquaculture of Texas, Inc.