Grilled Butterflied Prawns With Sriracha Lemongrass Butter Recipes

GRILLED BUTTERFLIED PRAWNS WITH SRIRACHA-LEMONGRASS BUTTER

Grilled Butterflied Prawns with Sriracha-Lemongrass Butter image

Provided by Grace Parisi

Categories Garlic Ginger Shellfish Shrimp Grill Grill/Barbecue Lemongrass

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon sriracha
2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced Serrano chile
1 teaspoon ground turmeric
1 teaspoon fish sauce
1 tablespoon lime juice, plus wedges for garnish
Pinch of salt
Canola oil for brushing
Grilled naan, lime wedges and cilantro for serving

Steps:

On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.

GRILLED BUTTERFLY SHRIMP

Grilled Butterfly Shrimp image

We love this quick, easy recipe that I found and 'tweaked' from Betty Crocker's Barbecue Cookbook. The recipe says it serves 6 people but my husband and I wipe out a pound of this shrimp so I'm saying it serves two. Prep time includes marinating time.

Provided by Hey Jude

Categories Very Low Carbs

Time 1h23m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb large raw shrimp, peeled
1/2 cup dry white wine or 1/2 cup chicken broth
1 tablespoon parsley, chopped
1 tablespoon oil
1 teaspoon dried basil
1/2 teaspoon salt
1 bay leaf, crushed
1 lemon, thinly sliced,divided

Steps:

Devein shrimp by making a shallow cut lengthwise along the outside curve.
Remove sand vein.
Press each shrimp flat into a butterfly shape.
Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
Cover and refrigerate at least 1 hour.
Remove shrimp and reserve marinade.
Arrange shrimp in a lightly greased hinged wire grill basket.
Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
Garnish with remaining lemon slices.

BUTTERFLIED GRILLED GARLIC SHRIMP

Butterflied Grilled Garlic Shrimp image

This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time.

Provided by Kate in Ontario

Categories Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup butter, melted
2 cloves garlic, minced
2 tablespoons onions, finely chopped
1 lb raw large shrimp, peeled deveined and butterflied
1 teaspoon lemon pepper (more if desired)

Steps:

Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
Marinate for 30 minutes in refrigerator.
Preheat gas grill to medium heat.
Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

Nutrition Facts : Calories 226.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 203.3, Sodium 250.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 23.4

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