Grilled Prawns With Spicy Fresh Pepper Sauce Recipes

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Steps:

• Pick 1/4 cup of the fennel fronds from the green stalks of the fennel and reserve. Cut the remaining green stalks off the fennel and discard. Cut off the other end of the fennel, and then quarter, core and thinly slice the bulb (about 1 1/2 cups total).
• Add 2 tablespoons of the oil to a large saucepan set between medium and medium-high heat. When the oil starts to shimmer, add the fennel and cook until tender and slightly caramelized around edges, 1 to 2 minutes. Add the shallots and cook until tender, an additional 1 to 2 minutes. Add the spicy cheese puffs, 2 tablespoons water and a large pinch of salt and pepper. Cook until the vegetables are tender, 6 to 8 minutes, stirring frequently. (If the cheese puffs start to break down and stick to the bottom of the pan, stir in a tablespoon of additional water and use a wooden spoon or rubber spatula to scrape up the bits at the bottom of the pan.) Stir in the orange juice and 1/3 cup water and cook until the cheese puffs are completely softened, about 2 minutes, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
• Remove from the heat and let cool slightly. Pour the mixture into a blender and blend until smooth, adding water if needed so the consistency is similar to a thick gravy. Season with additional salt and pepper if needed. Transfer the sauce back to the same saucepan and cover with a lid to stay warm.
• Heat a cast-iron grill pan over medium-high heat and allow to heat for at least 5 minutes. Toss the shrimp with 1 to 2 tablespoons of oil and sprinkle with salt and pepper. Grill until charred in spots and just cooked through, 2 to 3 minutes per side. Drizzle with olive oil as needed. Transfer to a plate and reserve.
• To serve, spread a large spoonful of the sauce onto 2 large serving plates. Add 3 of the grilled shrimp and top with the reserved fennel fronds. Serve immediately.

Steps:

• Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
• Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
• With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
• In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
• Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
• Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
• Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
• Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
• Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.