Marinated Prawns Recipes

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.

Steps:

• Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
• In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
• Preheat grill or broiler.
• When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
• Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
• Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
• 2 cloves garlic
• Coarse salt
• 1 cup prepared mayonnaise
• 2 lemons, zested
• 1 lemon, juiced
• Freshly ground black pepper
• Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
• In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• Place shrimp on wooden skewers.
• Combine all ingredients in large zippered plastic bag.
• Marinate at least 2 hours (refrigerated).
• Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
• Serve with garlic butter dipping sauce.

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

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.

Steps:

• Mix all ingredients except the prawns together in a bowl.
• Add the prawns and stir thoroughly until they are well coated in the marinade.
• Place, covered, in fridge for one hour.
• Skewer the prawns - about 5 per skewer.
• Cook for 6-8 minutes until prawns are pink all the way through. Use any leftover marinade for basting during cooking.
• N.B: The cooking time is on a George Foreman - BBQ or grill may vary.

Steps:

• Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.;

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, brandy, chile, garlic, and Worcestershire sauce. Mix the marinade well. With a small knife, slice through shell and back of each prawn and remove the 'vein'. Add the prawns to the marinade and set aside for 20 minutes.
• Drain the prawns then blot them dry. Build a hot fire in a charcoal grill or preheat a gas grill. Cook the shrimp over high heat until just warm at the center 3 to 5 minutes per side.
• Serve warm drizzled with a little marinade if desired.

Steps:

• Make the marinade by combining oyster sauce, soy sauce, fish sauce, lemon juice, sugar, chilli and garlic in a bowl
• Add the prawns to the marinade
• Add a little oil to a skillet and once hot add the prawns and the marinade then add the spring onions
• Stir and distribute evenly in the skillet then bring the marinade to a lightly bubbling heat and leave for 2 minutes
• Serve with boiled rice or noodles NB Allow cooking time for these to be ready with the prawns

Steps:

• Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
• Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator.
• Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center.
• Spoon salsa on plates, arrange prawns on top and garnish with cilantro.