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PRAWNS “N” BACON


14 unpeeled, jumbo prawns
2 oz. Monterey Jack cheese, cut into 14 (1 ½”) strips
7 bacon slices, ½’d lengthwise
¼ cup butter or margarine, melted
1 T grated parmesan cheese
1 t. lemon juice
Lemon twists (optional)

PEEL prawns, leaving tails on. Butterfly by making a deep slit down back, from large end to tail, cutting to but not through inside curve of shrimp. Place a cheese strip inside each slit and wrap sides of prawns around cheese. Wrap each prawn in bacon slice securing with wooden tooth picks.

STIR together butter and next 3 ingredients. Brush on prawns. Place on baking sheet.
BROIL 5 inches from heat (with electric oven door partially open) 4 minutes on each side or until bacon is crisp. Serve with lemon twists, if desired.

Variations:

Reed Breedlove of ARKAT suggests substituting a slice of jalapeño pepper for the cheese. A water chestnut is suggested by Tracy Pigue of Delta Crawfish and Prawns.
Original Allegro can be used (marinade the prawns for an hour or so in the refrigerator) and then use to baste.
Prawns are great on the outdoor grill.

Just don’t overcook them!

PRAWNS & GRITS CASSEROLE


4 cups chicken broth
½ teaspoon salt
1 cup regular grits
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb. medium prawns, peeled and cooked
1 (10 oz.) can diced tomatoes and green chilies, drained
¼ teaspoon salt
¼ teaspoon pepper

Bring 4 cups chicken broth and ½ teaspoon salt to boil in a large saucepan. Stir in grits. Cover, reduce heat, and simmer 20 minutes.
Stir together grits, ¾ cup Cheddar cheese and Monterey Jack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, grits mixture, prawns, and next 3 ingredients. Pour into a lightly greased 2 quart baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
Bake at 350 for 30-45 minutes. 10-12 servings

This is a favorite recipe of Lauren Farms, Inc. We have provided the original recipe for your enjoyment. To save a step: to cook the prawns, we sauté’ them just until pink with the cooked green onions, bell pepper and garlic. This recipe is so delicious we only plan on 6-8 servings per recipe! Enjoy!


Blackened Prawn Po’Boy


1 lb. large freshwater prawns peeled and deveined
1 T. Cajun blackened seasoning for seafood
¼ c. plus 2 T. mayonnaise
2 T. Dijon mustard
2 T. lime juice
4 6-inch whole-wheat sub rolls
1 T. plus t tsp. butter or margarine divided
2 med. Green or red bell peppers, thinly sliced
2 cloves garlic, minced

Toss freshwater shrimp and Cajun seasoning in a small bowl. Cover and refrigerate 30 minutes to one hour. Combine mayonnaise, mustard and lime juice; mix well. Set aside .Split submarine roll. Pull out the centers of each roll, leaving a 1-inch shell at edges and ½ inch at bottoms. Melt 1 T. butter in a large skillet over med-high heat. Add shrimp and sauté 4 to 5 minutes. Remove shrimp from skillet and set aside. Reduce heat to medium, and add remaining butter. Add peppers and sauté 5 minutes. Add garlic and sauté another 5 minutes or until peppers are tender. Spread 2 tsp. of mayonnaise mixture in each roll bottom. Top with pepper-garlic mixture and spoon shrimp evenly over pepper. Drizzle remaining mayonnaise mixture over shrimp. Cover with roll tops and serve.
Note: Your favorite spicy mayonnaise or mustard can be substituted in this recipe.

Lauren Farms Seafood Primavera Squares


2 8-count cans refrigerated crescent rolls
4 oz. cream cheese, softened
1 c. sour cream ½ c. seafood cocktail sauce
1 tsp. horseradish
1 6-ounce can crab meat, drained
1 c. small prawns
1 c. finely chopped broccoli
3 green onions, thinly sliced
1/3 c. finely chopped green bell pepper
1/3 clove finely chopped yellow bell pepper
1/3 c. finely chopped red pepper

Preheat oven to 350 degrees. Unroll the roll dough. Pat over the bottom on an 11x17 inch baking sheet with sides, pressing edges and perforations to seal. Bake for 10 to 12 minutes or ‘til brown. Let stand until cool. Beat the cream cheese, sour cream, cocktail sauce and horseradish in a bowl at medium speed until creamy, scraping the bowl occasionally. Spread over the baked layer. Layer the crab meat and prawn, broccoli, green onions, and all the peppers. Chill and cover until time to serve. Cut into 40 squares.

PRAWNS WRAPPED IN PROSCIUTTO

2 lbs. freshwater prawns, peeled
4 oz. Prosciutto
½ cup butter, divided
½ cup olive oil, divided
Juice of 4 lemons
¼ cup minced garlic
¼ cup minced fresh parsley
¼ cup minced Kalamata olives ( packed in olive oil)

Wrap strips of Prosciutto around prawns and fasten with toothpicks. Melt ¼ cup butter in large, deep skillet and add ¼ cup olive oil. Sauté the Prosciutto-wrapped prawns on both sides until they turn a nice bright pink. (Be sure not to overcook the prawns or they will be tough.) Line up the prawns on a serving platter and remove the toothpicks leaving drippings in the skillet.
Stir remaining butter and olive oil in the skillet. Add the lemon juice, garlic, parsley and olives. Season with salt and pepper. Cook until liquid is somewhat reduced. Dribble sauce over the wrapped prawns. Serve over plain or pesto seasoned pasta.

PESTO SEASONED PASTA:
Angel Hair, fettucini or your favorite pasta.
Basil pesto sauce (Classico brand is found with the prepared pasta sauces at your grocer.)

Boil pasta in salted water according to package direction. Drain. Ross with several tablespoons of pesto sauce.

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 T. celery seeds
2 bay leaves
1 small red onion, sliced thinly & separated into rings
2 lemons, sliced
24 oz. bottled Italian dressing
½ cup vinegar
1 T. prepared horseradish

Bring 8 cups water to a boil. Add 3 t. salt. Add shelled prawns. Cover. Cook 3-4 minutes. Test for doneness. Do not over cook. In large container, layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal container and marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens garnished with onion rings and lemon slices. Yield 8-12 servings.

BOILED FRESHWATER PRAWNS

Freshwater prawns have their own distinct characteristics. Because of the wonderful mild taste and the thicker shell, they are best cooked using more seasoning than their distant cousin, the marine shrimp. (We peel them before boiling leaving the tail on.) Be careful not to overcook the prawns.

Season (liquid crab boil works well or the seasoning of your choice) and salt water to taste. Bring to a boil. Add prawns. (Do not bring to a second boil.) Cook for 3-4 minutes. Test to see that a prawn is thoroughly cooked. Drain. Run cold water over prawns
to stop cooking.

Serve with cocktail sauce. Add lemon zest for
added taste. Or serve with a mixture of mayonnaise
and Creole mustard.