Grilled Lemon 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.

GRILLED LEMON SHRIMP

Steps:

• Heat up grill.
• Peel and chop garlic. Mix with lemon juice, oil, salt and pepper to make a marinade. Wash shrimp and marinate for 30 minutes. Then put on skewers and grill on each side for 2-3 minutes. Cut the lemon into slices and place on the grill.
• Serve shrimp skewers with lemon slices on plates.

GRILLED PRAWNS

Steps:

• Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact.
• Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges.

GRILLED LEMON PRAWNS

Steps:

• In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
• Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
• Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.

GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI

Steps:

• Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
• Devein, then place the prawns in a bowl.
• Add the remaining ingredients and mix to combine.
• Set aside for one hour to marinate.
• Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
• Serve with lime wedges.

LEMON RISOTTO WITH GRILLED TIGER SHRIMP

Steps:

• Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
• In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
• Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
• After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
• Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.

GRILLED LEMON-DILL SHRIMP

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

GRILLED SHRIMP WITH BASIL AND LEMON

Steps:

• Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
• Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.

EMERIL'S LEMON-HERB GRILLED SHRIMP

Steps:

• Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
• In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
• Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

Steps:

• Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
• Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
• Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
• Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.