Bbq Prawn Sticks With Roasted Garlic Mayo Recipes

GRILLED SHRIMP WITH GARLIC MAYO

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

SHOESTRING POTATOES WITH GARLIC MAYO

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
• Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
• In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.

BBQ PRAWN STICKS WITH ROASTED GARLIC MAYO

Steps:

• Mix roasted garlic, mayonnaise, lemon juice together and season to taste with salt and pepper; set aside.
• Whisk together curry paste, melted butter and oil; marinate prawns in this for about thirty minutes.
• Skewer the prawns lengthwise along the sticks.
• Grill over hot coals 3-5 minutes or until opaque, basting with extra butter mixture as you cook.
• Serve with roasted garlic mayo as a dip.

SHRIMP WITH MAYONESA GARLIC AND ROASTED RED PEPPER DIPPING SAUCE

Steps:

• Mix mayonesa, garlic, red peppers, salt and pepper until well blended; cover.
• Refrigerate several hours or until chilled.
• Preheat grill to medium heat. Skewer shrimp on metal or wooden skewers that have been soaked in water. Grill shrimp until shrimp turn pink, turning and brushing occasionally with the oil. Serve with the mayonesa mixture.

BARBECUED SHRIMP WITH GARLIC MAYONNAISE

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

GRILLED PRAWNS ITALIANO

Steps:

• Shell and de-vein the prawns, making sure you keep the tail intact.
• Wash well and keep aside.
• Mix together the olive oil, lemon juice, salt, peppercorns, basil leaves and rosemary to prepare a marinade.
• Thread prawns on satay sticks.
• Marinate them in the above marinade.
• Refrigerate for 30 minutes.
• Pre-heat the barbecue.
• Arrange the prawns on the hot barbecue and cook till done.
• Heat oil in a pan.
• Add the bell peppers and saute.
• Add the remaining marinade and mix.
• Serve the barbecued prawns with sauteed bell peppers.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

SMOKY MUSHROOM BURGERS WITH ROASTED GARLIC MAYO

Steps:

• Heat up the barbecue. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.
• Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan (on the barbecue or hob), add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture. Can be chilled for up to 1 day.
• Meanwhile, heat a little oil in another frying pan (on the barbecue or hob), and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky. Can be chilled for up to 2 days.
• Put the mushrooms on the barbecue (stuffed side up), close the lid or cover with foil, and cook for 20 mins until soft and cooked through. Be sure to keep an eye on the heat and move to the upper shelf if the bottoms of the mushrooms start to burn. Split the rolls and heat these on the barbecue, too. Spread each roll with some garlic mayo, top with salad leaves, a filled mushroom, some sticky onions and a grating of cheese.

GRILLED PRAWN STICKS WITH CHILLI TOMATO DIP

Steps:

• Cut the pepper into bite - sized pieces and place in a bowl with the prawns.
• Add the olive oil and seasoning and mix well.
• Heat the grill (or light the bbq) to high.
• Thread the prawns and peppers onto satay sticks and grill on each side for 3 - 4 minutes.
• Put the salsa in a dish and serve alongside the prawns.

BBQ PRAWNS WITH HONEY & GINGER MAYONNAISE

Steps:

• Whisk together the oil, lemon grass, kaffir lime leaves, lime juice, fish sauce and sugar in a mall bowl. Place the prawns in a shallow glass or ceramic dish and pour over the lemon grass mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
• Meanwhile, to make the honey & ginger mayonnaise, combine the mayonnaise, honey, ginger and corinader in a bowl. Cover with plastic wrap and place in the fridge until ready to serve.
• Preheat a bbq or chargrill pan on high. Drain the prawns from the marinade. Cook on preheated grill, turning occasionally, for 3 minutes or until prawns begin to curl and change colour. Transfer to a serving platter. Serve immediately with the honey and ginger mayonnaise.