Grilled Prawns With Spicy Fresh Pepper Sauce Recipes

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE

Steps:

• Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
• Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
• With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
• In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
• Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
• Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
• Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
• Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
• Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

SPICY GRILLED SHRIMP

Steps:

• Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce.
• Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer.
• Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce.
• Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.

GRILLED SHRIMP BASTED WITH PEPPERONCINI PEPPER SAUCE

Steps:

• In a glass bowl mix the olive oil, lemon juice, oregano, shallots, salt, pepper and shrimp. Mix very well so the shrimp is coated very well, refrigerate at least 30 minutes, the longer the better.
• For the sauce! In a medium sauce pan add olive oil,shallots and garlic, saute' on medium for 2 minutes. Slice the Peperoncini pepper in thin strips and add to the sauce pan. You can use any type of your favorite pepper, a mild one that's sweet works the best. Now add the salt and pepper and stir for 30 seconds. Skewer the shrimp and place on grill until your desired doneness, about 2 minutes on each side.
• Just before serving Heat sauce and add the parsley and balsamic vinegar and stir for 1 minute. Serve over the shrimp.

GRILLED SHRIMP WITH SPICY PECAN SAUCE

Steps:

• Soak skewers in water for 30 minutes.
• Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
• Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
• Remove from heat and stir in ginger and garlic.
• Set aside to cool to room temperature.
• In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
• This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
• Set aside while preparing shrimp.
• Prepare a hot charcoal fire or preheat a gas grill.
• Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
• Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

GRILLED SHRIMP WITH SPICY-SWEET SAUCE

Steps:

• In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread 3 shrimp onto each of 15 metal or soaked wooden skewers., Place shrimp on oiled grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.