Chargrilled Prawns Shrimp With Coriander And Lime Recipes

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping.
• In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Peel oranges and slice horizontally.
• Wash endive leaves.
• Arrange orange slices and endive on a plate.
• Drain shrimp, discarding marinade and lightly pat dry between paper towels.
• In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
• Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Place shrimp atop orange and endive salad.
• Garnish with coriander sprigs and drizzle with reserved dipping sauce.

CHARGRILLED PRAWNS (SHRIMP) WITH CORIANDER AND LIME

Steps:

• Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
• Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
• Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.