Charred Prawns Shrimp With Capsicum Mayonnaise Recipes

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

SEARED SHRIMP WITH CHARD, CHILES AND GINGER

Steps:

• Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
• In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
• Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.

SHRIMP IN MAYONNAISE

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

CHARRED PRAWNS (SHRIMP) WITH CAPSICUM MAYONNAISE

Steps:

• Peel and devein the prawns, leaving the tails intact.
• Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
• Cover and refrigerate for at least 2 hours.
• To make the capsicum mayonnaise, preheat the oven to 190°C
• Cut the capsicum into quarters and remove the seeds and membrane.
• Place on a baking tray with the garlic and drizzle with the olive oil.
• Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
• Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
• Place in a food processor with the mayonnaise and process until fairly smooth.
• Place in a bowl and stir through the lemon juice.
• Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
• Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
• You may need to do this in batches depending on the size of your pan.
• Serve the prawns with the mayonnaise and a wedge of lime.