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Prawns with Cilantro-Ginger-Lime Butter
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Prawns with Cilantro-Ginger-Lime Butter

Recipes »  Main Dish  »  Fish and Shellfish

Try this Prawns with Cilantro-Ginger-Lime Butter recipe, or contribute your own. "Cilantro" and "Seafood" are two of the tags cooks chose for Prawns with Cilantro-Ginger-Lime Butter.

 "We first made this dish from the recipe in the Oregonian in 1993 as noted. Loved it. Made it several times since. Recently had a craving and couldn't find the recipe. Were elated when we found it here on BigOven. Thanks for taking the time to post it!" - Roesener

Yield: 4 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Shrimp

(4.5, 2) 100% would make again (reviews)

Favorite favorite of 175 people 65 people Try Soon want to try


Verified by katehandel

Servings          
Original recipe makes 4 Servings
1 cButter; softened
1 bnfresh cilantro; Chopped
2 tsfresh ginger; Minced
2 tsGarlic; minced
4 Limes; divided
2 Red bell peppers; julienned
36 Black tiger prawns; peeled
1/2 cDry white wine; optional
Salt and pepper; to taste
3 cFresh spinach; julienned

Prawns with Cilantro-Ginger-Lime Butter Preparation

In the bowl of a food processor, combine butter, cilantro, ginger and garlic. Process until smooth. Add the juice of 3 limes and mix well.

Saute bell peppers and prawns in the cilantro-butter mixture over medium heat.

The wine may be added at this point. (It helps keep the butter from scorching and makes a smoother sauce.)

Cook until prawns are pink and just barely done. Season with salt and pepper.

Serve on 1/2 cup of julienned spinach for each serving, drizzling the butter over the top to wilt the spinach. Garnish with lime wedges.

From Silverwater Cafe, Port Townsend Wash. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg

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  • photo by laurence laurence

    • Calories Per Serving: 558
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    Prawns with Cilantro-Ginger-Lime Butter Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I adjusted the quantities for 2 servings and reduced the lime to one and a half.
    Very nice flavor, I would make it again
    5 years, 4 days, 19 hours, 53 minutes ago
    We first made this dish from the recipe in the Oregonian in 1993 as noted. Loved it. Made it several times since. Recently had a craving and couldn't find the recipe. Were elated when we found it here on BigOven. Thanks for taking the time to post it!
    5 years, 2 months, 1 weeks, 6 days, 2 hours, 51 minutes ago

    Tags

    1. Seafood
    2. Cilantro
    3. Bell pepper
    4. Garlic
    5. Butter
    6. Ginger
    7. Spinach
    8. Wine
    9. White wine
    10. Lime
    11. Shrimp

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