CAJUN BBQ PRAWNS
Provided by Guy Fieri
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 23
Steps:
- Preheat the grill to medium-high.
- For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
- For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
- Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
- For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
- Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.
BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium
BARBECUE PRAWNS
Make and share this Barbecue Prawns recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients except prawns and bamboo skewers to make a marinade.
- Mix prawns into the marinade and refrigerate for at least 30 minutes.
- Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
- Serve with salad.
Nutrition Facts : Calories 451.6, Fat 22.5, SaturatedFat 3.4, Cholesterol 380.4, Sodium 404.6, Carbohydrate 8.9, Fiber 0.2, Sugar 5.8, Protein 51.1
BBQ PRAWNS
Please note - the ingredient list is variable and the ingredients have NEVER been measured, so go by your own taste. Fantastic Prawn dish for any occasion!
Provided by sams1
Categories Australian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except prawns in a bowl.
- Add prawns, cover and marinate for about 3 hours in fridge.
- Place prawns on BBQ medium - high for 2 minutes each side.
- Serve with toothpicks.
- Alternatives -
- Bacon wrapped around prawns.
- More chilli sauce for some heat.
- Fresh herbs.
- The adaptations are endless (and delicious).
Nutrition Facts : Calories 226.5, Fat 2.5, SaturatedFat 0.3, Cholesterol 315, Sodium 1670.3, Carbohydrate 12.1, Fiber 0.1, Sugar 8.9, Protein 34.6
CAJUN BBQ PRAWNS
My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.
Provided by GinnyP
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all the seasoning mix ingredients in a food processor and set aside.
- Stored in a sealed container, it will keep indefinitely for future use.
- Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
- Add the prawns and the chopped parsley to the mixture and toss well to coat.
- Refrigerate overnight.
- Preheat oven to 500°F.
- Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
- In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
- At this point the mixture should be bubbling and the prawns will be turning opaque.
- Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
- This process should take about 4 to 5 minutes.
- When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
BBQ KING PRAWNS
Do not over cook the prawns. If you prefer you can cook the prawns over high heat in a fry pan. Wonderful to cook for company you are only busy for a couple of minutes. Serve with crusty bread & Green salad. Serve as an Appetizer (but this is an expensive app
Provided by Bergy
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the oil, parsley,BBQ sauce, lemon juice,honey, garlic and chives Put prawns in a zip lock bag (or a bowl) and pour in the sauce.
- Rotate to cover all of each prawn, seal bag (cover bowl) and refrigerate for 4 hours or overnight, rotate a couple of times Preheat BBQ med-high heat.
- BBQ prawns for about 2 minutes each side.
Nutrition Facts : Calories 502.4, Fat 31.2, SaturatedFat 4.5, Cholesterol 345, Sodium 406.7, Carbohydrate 7.1, Fiber 0.7, Sugar 2.1, Protein 47
MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL
Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix.
Provided by Jubes
Categories Australian
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place prawns in a shallow dish or large plastic ziplock bag.
- Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
- BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
- Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.
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