Prawns with lemon sauce

Gambas con salsa de limón
Approaching the summer, and with it the beach and seafood. So here we teach you how to prepare a dish fresh and simple for your dinner by the sea: shrimp with lemon sauce.

Option 1: prawns with lemon sauce


  • 24 shrimp
  • ½ bag fresh chives
  • 30 g of salted butter
  • 200 ml of liquid cream
  • 1 lemon
  • Salt


  • Peel the prawns leaving the tail shell.
  • Make an incision along the back of the shrimp to remove intestines and book.
  • Wash chives, chop and reserve.
  • Squeeze the lemon, strain and reserve.
  • Melt the butter in a frying pan and sauté the shrimp about 4 minutes per side.
  • Remove the fire prawns and place them in a tray.
  • Remove half of the butter from the Pan and mix the remaining lemon juice, chopped chives and cream. Cook for about 5 minutes about without that comes to a boil.
  • Serve the shrimp and pour sauce over.

Option 2: prawns with lemon with Hoisin sauce


  • 16 shrimps
  • 2 lemons
  • 4 tablespoons of Hoisin sauce
  • 3 tablespoons honey
  • Salt
  • Pepper
  • Fresh cilantro


  • Peel the shrimp heads, skin and legs, but leaving the tail to then get them by hand.
  • Preheat the oven to 200 ° C.
  • Squeeze the two lemons and strain the juice. Grate the peel of one of them.
  • Put in a saucepan the lemon juice, zest and the Hoisin sauce. Stir until sauce is smooth.
  • Season lightly and enter the shrimp so that they absorb well. Let stand for at least half an hour.
  • Place shrimp in a baking tray lined with foil and bake for about 8 minutes to make them completely.
  • Serve with a little chopped cilantro.

Option 3: with lemon garlic prawns



  • 24 Red prawns
  • 2 cloves of garlic
  • 1 chili pepper
  • ½ lemon
  • 1 sprig of parsley
  • Olive oil
  • Coarse salt


  • Chop the garlic until it is very thin and sauté it in a casserole dish with a drizzle of olive oil.
  • When the garlic begins to Brown, add the chilli and the peeled shrimp and let that they cook for a couple of minutes.
  • After this time, remove the chili, add a tablespoon of chopped parsley, the salt and the juice of half a lemon. Serve immediately.
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