Succulent Prawns For The Barbie Recipes

SIMPLE SHRIMP ON THE BARBIE

Steps:

• Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to "cook" the shrimp.
• Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
• Sprinkle shrimp with parsly and garnish with lemon wedges.

SUCCULENT PRAWNS FOR THE BARBIE

Steps:

• Combine butter, oil, herbs, lemon juice, garlic, shallots, salt and pepper in a mixing bowl.
• Mix in shrimp.
• Marinate at room temperature 1 hour.
• stirring occasionally.
• Prepare barbecue on medium heat.
• Thread prawns on narrow skewers.
• Grill until just opaque, about 2 minutes per side.
• Arrange cups of letuce on a platter and then place the skewers on the platter.
• Garnish with lemon and serve.

SHRIMP ON THE BARBIE

Steps:

• Combine all marinade ingredients.
• Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically.
• Place on hot grill and cook until just pink and blackened on the outside.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PRAWNS FROM THE BARBIE, TWO WAYS

Steps:

• Place the prawns (shrimp) in a large bowl and add 2 tablespoons of vegetable oil, plus a little salt and pepper. Mix well and set aside to marinate.
• Grind all of the peppercorns in a mortar using a pestle to break them up.
• Toast the black, white and red peppercorns in a dry frying pan (skillet) set over a high heat for about 1 minute until they start smoking.
• Remove from the pan and set aside.
• Take the pan off the heat for a moment and add 1 tablespoon of vegetable oil. Return the toasted peppercorns to the pan with the garlic and chilli and fry for 1-2 minutes. Next, add the butter. As soon as the butter is melted, add the oyster sauce, fish sauce and mix in the ginger. Now add the sugar, mix well, and then add the chicken stock. Reduce the sauce until it becomes thick. Give the sauce a taste, season with salt if you wish, set apart and keep warm.
• Preheat the barbecue (grill) to a medium-high heat. Grill the marinated prawns for 2-3 minutes on each side and make sure they do not overcook.
• Arrange half of the rocket (arugula) on a platter and place the prawns on top. Drizzle the sauce over the top.
• Place the prawns (shrimp) in a large bowl and add 2 tablespoons of vegetable oil, plus a little salt and pepper. Mix well and set aside to marinate.
• Grind all of the peppercorns in a mortar using a pestle to break them up.
• Toast the black, white and red peppercorns in a dry frying pan (skillet) set over a high heat for about 1 minute until they start smoking.
• Remove from the pan and set aside.
• Take the pan off the heat for a moment and add 1 tablespoon of vegetable oil. Return the toasted peppercorns to the pan with the garlic and chilli and fry for 1-2 minutes. Next, add the butter. As soon as the butter is melted, add the oyster sauce, fish sauce and mix in the ginger. Now add the sugar, mix well, and then add the chicken stock. Reduce the sauce until it becomes thick. Give the sauce a taste, season with salt if you wish, set apart and keep warm.
• Preheat the barbecue (grill) to a medium-high heat. Grill the marinated prawns for 2-3 minutes on each side and make sure they do not overcook.
• Arrange half of the rocket (arugula) on a platter and place the prawns on top. Drizzle the sauce over the top.

SIMPLY SUCCULENT SHRIMP

Steps:

• In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.
• In a microwave-safe bowl, combine butter and garlic; heat until completely melted.
• Place prawns on a platter with separate cups of garlic butter for dipping; serve.