GRILLED PRAWNS WITH HABANERO-TOASTED GARLIC VINAIGRETTE
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.
FIRE ROASTED PRAWNS WITH HABANERO AND TOASTED GARLIC VINAIGRETTE
We all know Bobby Flay can cook up some shrimp. This recipe is really good. I love his SW fusion in his cooking.
Provided by loveleesmile
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
- Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
- Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.
Nutrition Facts : Calories 523.6, Fat 54.3, SaturatedFat 7.5, Cholesterol 30.2, Sodium 139.7, Carbohydrate 7.9, Fiber 0.3, Sugar 4.9, Protein 3.8
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