Grilled Prawns With Cilantro And Ginger Sauce Recipes

GRILLED PRAWNS WITH CILANTRO AND GINGER SAUCE

Steps:

• Preheat the broiler or light a fire in an open grill.
• Peel prawns, discarding shells.
• Optional step: devein prawns using a small sharp knife to partially split the prawns lengthways and remove the fine digestive cord.
• Pat prawns dry with paper towels.
• Mix together the marinade ingredients. Add the prawns and set aside for 10 minutes.
• Mix sauce ingredients together and set aside.
• Place prawns on a baking tray big enough to fit under the broiler. Alternatively, cook them on a grill over gray coals.
• Cook the prawns for 3 minutes on one side, flip, and cook for 2 minutes on other side.
• Serve prawns with sauce.

GRILLED PRAWNS WITH RAW SAUCE

Steps:

• Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

GRILLED GINGER SHRIMP

Steps:

• Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
• Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
• Transfer to serving plate and serve hot or warm.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.