Skip to content
TR EN

Karides (Prawns)

Europe › France
serves 4 50 min Medium 18 versions
Gluten-free Lactose-free With Seafood Dinner Stovetop
Karides tarifi
E4024 · CC BY-SA 4.0

Prawns in Garlic Sauce

One of 18 versions of Karides (Prawns). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 800 gram prawns
  • 1 piece carrot
  • 1 piece bay leaf
  • 1 bunch parsley
  • 1 piece onion
  • 1 litre water
  • 1 tea glass (100 ml) white wine
  • 1 dessert spoon salt
  • 1 teaspoon black pepper
  • For the sauce
  • 5 clove garlic
  • 4 tablespoon olive oil
  • half kilogram potato · boiled
  • 2 tablespoon vinegar
  • 1 teaspoon salt

How to make it

Open in kitchen mode
  1. Clean the carrot and the onion; wash the bay leaf and the parsley.
  2. Chop them all and put them in a pan with the water.
  3. Add the black pepper, the salt and the wine and cook over a high heat for 15 minutes.
    15 min
  4. Wash the prawns in plenty of water and clean them.
  5. Drop the prawns into the vegetable stock and cook them for about 5 minutes.
    5 min
  6. Drain them and leave them to cool.
  7. Mash the boiled potatoes until they are smooth.
  8. Add the very finely chopped garlic and the salt.
  9. Add the vinegar and the olive oil a little at a time, stirring until it reaches the thickness of cream.
  10. Serve the sauce with the prawns.
Save

Did you make this?

Your rating joins the average right away; your comment is published after we read it.

Rate it and share your photo If you made this recipe you can add your rating, your notes and your photo — just sign in.

Karides (Prawns) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

On skewers, with bay leaf base Cantonese Fried Greek style, baked In a casserole In garlic sauce Indian style Jumbo, with spinach Kavurma with ginger On skewers, prawns in plaice Pilaki, cold Provence Sweet and sour Thai-style soup With peppers With spinach With squid, in a casserole With vinegar
Ingredient On skewers, with bay leaf Cantonese Fried Greek style, baked In a casserole In garlic sauce Indian style Jumbo, with spinach Kavurma with ginger On skewers, prawns in plaice Pilaki, cold Provence Sweet and sour Thai-style soup With peppers With spinach With squid, in a casserole With vinegar
salt ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ ✓ ✓
black pepper ✓ ✓ ✓ ✓ — ✓ — ✓ ✓ — ✓ — — ✓ — ✓ ✓ ✓
garlic — — ✓ ✓ — ✓ — ✓ ✓ — ✓ ✓ — ✓ — — ✓ ✓
pepper ✓ ✓ ✓ ✓ — — — ✓ — ✓ — — ✓ ✓ ✓ — ✓ —
onion — — — — — ✓ ✓ ✓ ✓ — ✓ — ✓ — ✓ ✓ — ✓
oil — ✓ — ✓ — — — — ✓ ✓ ✓ — ✓ — — ✓ — ✓
parsley — — ✓ ✓ — ✓ — — — ✓ ✓ ✓ — — — — — ✓
tomato ✓ — — ✓ ✓ — — — ✓ — ✓ — — — — — ✓ ✓
butter — — — — ✓ — — — — ✓ — — — ✓ ✓ ✓ ✓ —
lemon juice — — ✓ — ✓ — — — — — — — — — ✓ ✓ — —
olive oil ✓ — ✓ — — ✓ — ✓ — — — — — — — — — —
soy sauce — ✓ — — — — — — ✓ — — — ✓ ✓ — — — —
vinegar — — — — — ✓ — — — — ✓ — ✓ — — — — ✓
white wine — — — ✓ — ✓ ✓ — ✓ — — — — — — — — —
bay leaf ✓ — — — — ✓ — — — ✓ — — — — — — — —
mushrooms — — — — ✓ — — — — — — — ✓ — — ✓ — —
potato — — — — — ✓ — — — ✓ ✓ — — — — — — —
brandy — — — — — — ✓ — — — — ✓ — — — — — —
carrot — — — — — ✓ — — — — ✓ — — — — — — —
cornflour — ✓ — — — — — — — — — — ✓ — — — — —
flour — — ✓ — — — ✓ — — — — — — — — — — —
ginger — ✓ — — — — — — ✓ — — — — — — — — —
lemon ✓ — — — — — — — — — — — — ✓ — — — —
sandwich kaşar cheese — — — — — — — — — — — — — — — ✓ ✓ —
spinach — — — — — — — ✓ — — — — — — — ✓ — —
sugar — — — — — — — — — — — — ✓ ✓ — — — —
apple juice — — — — — — — — — — — — ✓ — — — — —
basil — — — — — — — — — — — — — — ✓ — — —
bechamel sauce — — — — — — — — — — — — — — — ✓ — —
beer — — ✓ — — — — — — — — — — — — — — —
bread — — — — — — — — — — — — — ✓ — — — —
broccoli — — — — — — — — — — — — ✓ — — — — —
coriander — — — — — — — — — — — — — ✓ — — — —
cream — — — — — — — — — — — — — ✓ — — — —
curry powder — — — — — — ✓ — — — — — — — — — — —
dry sherry — — — — — — — — — — — — ✓ — — — — —
egg — ✓ — — — — — — — — — — — — — — — —
frying oil — — — — — — — — — — — ✓ — — — — — —
grape vinegar — ✓ — — — — — — — — — — — — — — — —
grated coconut — — — — — — — — — — — — — ✓ — — — —
hot pepper sauce — — — — — — — — ✓ — — — — — — — — —
hot sauce — — ✓ — — — — — — — — — — — — — — —
kaşar cheese — — — — ✓ — — — — — — — — — — — — —
labneh — — — — — — — — — — — — ✓ — — — — —
lemon zest — — — — — — — — — ✓ — — — — — — — —
margarine — — — — — — ✓ — — — — — — — — — — —
meat stock — — — — — — ✓ — — — — — — — — — — —
milk — — — — — — — — — — — — — ✓ — — — —
oregano — — — ✓ — — — — — — — — — — — — — —
plaice fillet — — — — — — — — — ✓ — — — — — — — —
shallots — — — — — — — — — — — — — ✓ — — — —
squid — — — — — — — — — — — — — — — — ✓ —
sweetcorn — — — — — — — — — — — — ✓ — — — — —
tinned mushrooms — — — — — — — — — — — — — — — — ✓ —
tomato paste — — — — — — — — — — — — ✓ — — — — —
tomato puree — — — — — — — — ✓ — — — — — — — — —
water — — — — — ✓ — — — — — — — — — — — —
white cheese (feta-style) — — — ✓ — — — — — — — — — — — — — —

On skewers, with bay leaf

serves 4 45 min

A grill in which large prawns dressed with lemon are threaded onto skewers with bay leaves, tomato and pepper and cooked over the fire.

Open this version

Cantonese

serves 4 50 min

Small prawns left to rest in a spiced egg mixture and fried; Chinese style.

Open this version

Fried

serves 4 40 min

Prawns coated in a hot sauce made with beer and fried; with a garlic and olive oil sauce alongside.

Open this version

Greek style, baked

serves 4 50 min

Prawns baked with white cheese over a tomato sauce; sauteed with wine.

Open this version

In a casserole

serves 4 55 min

A hot starter in which prawns, mushrooms and tomato are baked in earthenware dishes with kaşar cheese.

Open this version

Indian style

serves 4 35 min

Prawns flambed with brandy and cooked with curry powder, white wine and meat stock; the sauce is bound with flour.

Open this version

Jumbo, with spinach

serves 2 30 min

Jumbo prawns cut in half and sauteed, on a bed of spinach that keeps its bite.

Open this version

Kavurma with ginger

serves 4 40 min

A Far Eastern kavurma in which raw prawns are fried in hot oil with ginger and garlic and seasoned with soy sauce, wine and hot sauce.

Open this version

On skewers, prawns in plaice

serves 4 50 min

A dish in which prawns are put inside strips of plaice and rolled up, threaded onto skewers with lemon zest and bay leaves, and fried.

Open this version

Pilaki, cold

serves 4 1 hr

An olive oil pilaki in which boiled prawns are cooked with carrot, potato and tomato and served cold.

Open this version

Provence

serves 2 20 min

Jumbo prawns coated in parsley and garlic and fried; flambed with brandy as they are served.

Open this version

Sweet and sour

serves 4 40 min

Prawns and vegetables sauteed in a Far Eastern sweet and sour sauce. The sauce is made beforehand.

Open this version

Thai-style soup

serves 4 1 hr

A Far Eastern soup in which creamy milk infused with coconut is strained and cooked with spices and prawns, served with buttered croutons.

Open this version

With peppers

serves 4 35 min

A quick recipe in which boiled and peeled prawns are fried in butter with paprika.

Open this version

With spinach

serves 6 1 hr

A gratin in which spinach, mushrooms and prawns are layered and baked with bechamel and kaşar cheese.

Open this version

With squid, in a casserole

serves 4 45 min

A seafood casserole in which prawns and squid are sauteed with mushrooms, pepper and tomato and baked in an earthenware dish with kaşar cheese.

Open this version

With vinegar

serves 4 20 min

Prawns fried with garlic and vinegar and finished with tomato. A hot starter ready in a quarter of an hour.

Open this version