Garlic Butter Tiger Prawns Food

GRILLED GARLIC BUTTER PRAWNS

Steps:

• If your prawns haven't been deveined, use a sharp pair of kitchen scissors and make a long incision down the length of the back then remove the vein.
• Place the prawns in a large bowl. Pour over the oil and season with the cajun spice, lemon pepper and salt. Mix well to ensure all the prawns are evenly coated.
• To make the sauce, melt the butter in a large pot (the pot needs to be big enough to toss all the prawns in once they are cooked) and add the garlic, lemon juice and spices.
• Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
• Taste and adjust seasoning accordingly. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
• Preheat the grill for 10-15 minutes. I prefer using an outdoor grill/braai/barbecue as the smoke adds incredible flavor to the shrimp once cooked but you can use a griddle pan too.
• Add the prawns and cook for 2-3 minutes per side until they are coral/orange in color. As the prawns cook, add them to the pot with the sauce.
• Once all the prawns have been added, toss to coat the prawns in the sauce.
• Serve over rice or with crusty bread and extra lemon wedges.

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 butter mixture in a small bowl and brush onto prawns. Sprinkle all the prawns with parmesan cheese.
• Place broiler pan on top rack and broil prawns for 4-5 minutes or until done. Serve with remaining butter mixture for dipping.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

LINGUINE WITH GARLIC BUTTER PRAWNS

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER

Steps:

• Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
• Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
• Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
• Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
• Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.