Grilled Prawns Italiano Recipes

Steps:

• Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact.
• Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges.

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

Steps:

• Combine the first 3 ingredients. Add the prawns and marinate for about 35 to 40 minutes.
• Grill prawns until just pink. Serve immediately.

Steps:

• Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving.
• Heat your grill to high.
• Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot.

Steps:

• Heat the grill to high or heat a grill pan over high heat.
• Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.
• Habanero-Toasted Garlic Vinaigrette:
• Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
• Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

Steps:

• Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well.
• Melt butter and add the garlic to to it; mix well.
• Add rest of the ingredients to butter mixture except prawns.
• Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy).
• Place prawns in oven tray and grill till done on 180°C tossing them at intervals.
• Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp.

Steps:

• Combine chili powder, coriander powder, turmeric, pepper, cumin powder, garlic-ginger paste,lime juice, salt, and 1 tbsp oil in a medium bowl. Set aside.
• Clean the prawns and squeeze to drain.
• Add to the bowl and toss well. Marinate for about 15-20 minutes.
• Heat the remaining oil in a griddle and add the marinated prawns. Gently stir and fry on each side for 2 minutes (4-5 minutes as whole).
• Transfer into a serving plate and garnish with chopped cilantro

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.

Steps:

• Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
• Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
• Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
• Serve over Pasta along with garlic bread.

Steps:

• Shell and de-vein the prawns, making sure you keep the tail intact.
• Wash well and keep aside.
• Mix together the olive oil, lemon juice, salt, peppercorns, basil leaves and rosemary to prepare a marinade.
• Thread prawns on satay sticks.
• Marinate them in the above marinade.
• Refrigerate for 30 minutes.
• Pre-heat the barbecue.
• Arrange the prawns on the hot barbecue and cook till done.
• Heat oil in a pan.
• Add the bell peppers and saute.
• Add the remaining marinade and mix.
• Serve the barbecued prawns with sauteed bell peppers.

Steps:

• Mix the onion and garlic with peanut oil.
• Add the prawns and toss to coat.
• Leave to marinate for at least three hours or overnight.
• Grill, barbecue or broil the prawns for about 5 minutes, turning once.
• Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.