Grilled Garlic Butter 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.

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER

Steps:

• In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
• Light a grill or heat a grill pan.
• Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
• Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
• Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
• Serve at once.

BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP

Steps:

• Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
• Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
• Light a grill or heat a grill pan.
• Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
• Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
• Serve at once.