Pan roasted tiger prawns
METHOD
Peel the prawns and set aside. Put all the prawn carcasses in a pan with the vegetable peelings and 3 litres of cold water and bring to the boil to make stock.
In another deep pan place the cleaned mussels with the white wine and cook on medium for 4-5 minutes. Drain the mussels cooking liquor and add it to the fish stock. Discard the shells from the mussels and set aside.
Place the chopped onion, garlic and carrots in a pan with the olive oil and cook on medium heat for 2-3 minutes, add the fregola and wet with the stock, cook on medium heat for 20 minutes, add the chopped parsley, mussels and grated cheese just before serving.
Season the prawns and pan roast in a non-stick pan with little oil for 3-4 minutes then serve with the fregola risotto.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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