Split Barbecued Prawns Recipes

BARBECUED SPLIT PRAWNS WITH CHERVIL BUTTER

Steps:

• Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.
• Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
• Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.

NEW ORLEANS-INSPIRED BBQ SHRIMP

Steps:

• Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
• Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

SPLIT BARBECUED PRAWNS

Steps:

• Split prawns along their backs, open up to flatten and remove the waste tract.
• Warm olive oil over low heat. Add garlic and chili and cook with out colour for 1 minute.
• Remove for the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.
• The prawns will cook very quickly, so cook flesh side down for 30 sec and shell side down for 1min.

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

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.