GRILLED GARLIC BUTTER PRAWNS
Juicy prawns (shrimp) cooked on the grill then coated in a spicy garlic lemon butter sauce. Served with rice or crusty bread, this is a showstopper meal.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- If your prawns haven't been deveined, use a sharp pair of kitchen scissors and make a long incision down the length of the back then remove the vein.
- Place the prawns in a large bowl. Pour over the oil and season with the cajun spice, lemon pepper and salt. Mix well to ensure all the prawns are evenly coated.
- To make the sauce, melt the butter in a large pot (the pot needs to be big enough to toss all the prawns in once they are cooked) and add the garlic, lemon juice and spices.
- Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
- Taste and adjust seasoning accordingly. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
- Preheat the grill for 10-15 minutes. I prefer using an outdoor grill/braai/barbecue as the smoke adds incredible flavor to the shrimp once cooked but you can use a griddle pan too.
- Add the prawns and cook for 2-3 minutes per side until they are coral/orange in color. As the prawns cook, add them to the pot with the sauce.
- Once all the prawns have been added, toss to coat the prawns in the sauce.
- Serve over rice or with crusty bread and extra lemon wedges.
Nutrition Facts : Calories 399 kcal, Carbohydrate 12 g, Protein 28 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 245 mg, Sodium 1662 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 6
Steps:
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium
BBQ KING PRAWNS
Do not over cook the prawns. If you prefer you can cook the prawns over high heat in a fry pan. Wonderful to cook for company you are only busy for a couple of minutes. Serve with crusty bread & Green salad. Serve as an Appetizer (but this is an expensive app
Provided by Bergy
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the oil, parsley,BBQ sauce, lemon juice,honey, garlic and chives Put prawns in a zip lock bag (or a bowl) and pour in the sauce.
- Rotate to cover all of each prawn, seal bag (cover bowl) and refrigerate for 4 hours or overnight, rotate a couple of times Preheat BBQ med-high heat.
- BBQ prawns for about 2 minutes each side.
Nutrition Facts : Calories 502.4, Fat 31.2, SaturatedFat 4.5, Cholesterol 345, Sodium 406.7, Carbohydrate 7.1, Fiber 0.7, Sugar 2.1, Protein 47
BBQ KING PRAWNS
Make and share this BBQ King Prawns recipe from Food.com.
Provided by Rita1652
Categories Australian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel prawns, leaving tails intact; devein.
- Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives.
- Add prawns, stir until combined. Cover, refrigerate at 1 hour.
- Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.
Nutrition Facts : Calories 448.8, Fat 18.6, SaturatedFat 2.8, Cholesterol 431.3, Sodium 484.2, Carbohydrate 9.6, Fiber 0.3, Sugar 4.9, Protein 58.1
SMOKED PAPRIKA PRAWN SKEWERS
Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas
Provided by Barney Desmazery
Categories Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
- In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
- Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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