Grilled Spot Prawns Recipe Epicuriouscom

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

Ingredients

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.

GRILLED LEMON PRAWNS

Grilled Lemon Prawns image

Categories Marinate Low Cal Backyard BBQ Lemon Shrimp Grill Chill Grill/Barbecue Gourmet

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons freshly grated lemon zest
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
24 prawns or jumbo shrimp
3 tablespoons fresh lemon juice
lemon wedges as an accompaniment

Steps:

In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.

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2010-05-18 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 …
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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; sauté until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 Tbsp. 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.

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