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We were so excited to make this video Robert really brought the Prawn Song to life DOLPHINS BBQS WHALES PRAWNS OH MY
Watch now on Apple Music
Itamar and Sarit, of cult Middle Eastern restaurant Honey and Co, show us how to rustle up a speedy Prawn and Orange Tagine: perfect for a summer evening. Buy their mouth-watering book Honey and Co: Food from the Middle East here: http://www.amazon.co.uk/Honey-Co-Food-Middle-East/dp/144475467X
Fancy trying more Middle Eastern cooking? We asked Itamar and Sarit to share their top 5 ingredients for getting started. Watch the video here: https://www.youtube.com/watch?v=F2JhqwiIYaQ
PRAWN AND ORANGE TAGINE
2 tbsp olive oil
1 orange, thinly sliced
2 tomatoes,thinly sliced
2 cloves of garlic, peeled and thinly sliced
2 sprigs of fresh thyme
1 small red chilli, seeds removed and thinly sliced
3 cardamom pods,crushed to reveal the black seeds
12-14 large prawns (about 200g once peeled)
freshly ground black pepper
3-5 tbsp water
Heat the oil in a frying pan over a high heat until it just starts to smoke. Carefully place the orange slices in the oil and cook for 30 seconds, then turn them over with a fork. Add the tomato, garlic, thyme, chilli and cardamom and cook on a high heat until the tomato slices start to break down a little (about 2 minutes). Add the prawns to the pan and season with sea salt and pepper. Cook them for a minute on each side. Add 3 tablespoons of water and cook for a further 2 minutes or until the prawns have turned pink. If the pan is looking dry, add the remaining 2 tablespoons of water, so that you have enough liquid to form a sauce.
Serve immediately with bread to mop up the juices. Alternatively munch all the prawns by yourself in the kitchen.
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Easiest dinner ever!
Imagine just being a prawn watch the video now on Apple Music
Amazing girl cast net fishing a lot of big shrimps/prawns and tilapia fish in a tiny creek. This is so amazing, Emma throws a cast net fishing with an awesome skills that she has learned from her father and brother.
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Village food factory
Vans team rider Dane Gudauskas gets his hands dirty and goes shrimp farming in Oahu.
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Dane Gudauskas Goes Shrimp Farming | Vans Vibes | VANS
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1½ cup milk
1½ cups chicken broth
8 ounces fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Italian seasoning
¼ cup parmesan cheese,
1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside.
2. In the same pot, add milk, broth, and pasta.
3. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
4. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
5. Add the shrimp back in and give it a stir until fully incorporated.
6. Serve with some extra parmesan cheese, if desired, and enjoy!
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