Bbq Prawns Recipes

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CAJUN BBQ PRAWNS



Cajun BBQ Prawns image

Provided by Guy Fieri

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 tablespoons freshly cracked black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon cayenne pepper
1 Anaheim chile
Canola oil, for grilling the chile
Kosher salt and freshly ground black pepper
4 slices bacon, cut into 1/4-inch pieces
1 small sweet onion, cut into 1/4-inch pieces
1 tablespoon chopped garlic
1 cup peach preserves
1/2 store bought-barbecue sauce
1/2 cup molasses
1/4 cup spiced rum
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
8 ounces baby arugula
2 pounds U-10 prawns, shells on, deveined
1/4 cup canola oil

Steps:

  • Preheat the grill to medium-high.
  • For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
  • For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
  • Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
  • For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
  • Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.

MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL



Marinated Prawns (Shrimp) for the BBQ / Grill image

Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix.

Provided by Jubes

Categories     Australian

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

500 g green prawns, peeled and deveined (raw prawns)
3 tablespoons olive oil
2 lemons, rind and juice
3 green onions, sliced (shallots)
1 fresh chili pepper, seeds removed and finely chopped
salt and pepper
2 tablespoons parsley or 2 tablespoons coriander, chopped

Steps:

  • Place prawns in a shallow dish or large plastic ziplock bag.
  • Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
  • BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
  • Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.

GRILLED SPOT PRAWNS



Grilled Spot Prawns image

Provided by Bon Appétit Test Kitchen

Categories     Marinate     Fourth of July     Quick & Easy     Graduation     Father's Day     Backyard BBQ     Dinner     Shrimp     Pernod     Summer     Shower     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
Kosher salt and freshly ground black pepper
6 cups (lightly packed) baby arugula
2 tablespoons fresh lemon juice

Steps:

  • Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
  • Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
  • Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
  • Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

BARBECUE PRAWNS



Barbecue Prawns image

Make and share this Barbecue Prawns recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 kg green shrimp, peeled and deveined
bamboo skewer (soaked in cold water to prevent burning)
1/2 cup olive oil
2 tablespoons honey
2 tablespoons sweet chili sauce
2 tablespoons chopped Italian parsley
2 tablespoons lemons or 2 tablespoons lime juice
1/4 teaspoon five-spice powder

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.

Nutrition Facts : Calories 451.6, Fat 22.5, SaturatedFat 3.4, Cholesterol 380.4, Sodium 404.6, Carbohydrate 8.9, Fiber 0.2, Sugar 5.8, Protein 51.1

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER



Barbecued prawns with chilli, lime & coriander butter image

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

1kg large raw tiger prawn , heads removed, but unpeeled
1 large garlic clove
1 small bunch coriander , roughly chopped
1 red chilli , deseeded and chopped
juice 1 lime , plus wedges to serve
200g butter , softened

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

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