Barbecue Prawn Recipes

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

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.

BARBECUE PRAWN

Steps:

• Clean and devein prawns. Add turmeric powder, salt, mix and set aside.
• Grind together green chilies, garlic, ginger, and red chili powder. Add the prawns from Step 1, mix thoroughly and set aside for 30 minutes.
• 3Barbeque in a charcoal fired grill or oven. Preheat the oven to 350 deg. Put prawns in skewers. Keep the skewers on the separator in the oven. Place a tray below the separator. Bake at 350 deg for 10 to 15 minutes. Serve hot.

BARBECUE PRAWNS

Steps:

• Combine all the ingredients except prawns and bamboo skewers to make a marinade.
• Mix prawns into the marinade and refrigerate for at least 30 minutes.
• Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
• Serve with salad.

BARBECUE SHRIMP

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.