GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA
This is from Australian Table magazine, 2004. A posh addition to your next barbie! (I always think prawns look fancy, even though their not really). Note that the recipe actually calls for at least 2 limes, one for the marinade, and one for the salsa, and an extra one to garnish, if you so wish.
Provided by Ppaperdoll
Categories Low Protein
Time 42m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
- For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
- For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
- Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
- Serve with papaya salsa and lime wedges.
Nutrition Facts : Calories 158.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 22.7, Sodium 370.4, Carbohydrate 29.5, Fiber 3.8, Sugar 20.8, Protein 4.2
THAI GREEN PAPAYA SALAD (SOM TUM) WITH GRILLED THAI SHRIMP
Steps:
- Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.
- Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.
- Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.
GREEN PAPAYA SALAD WITH GRILLED PRAWNS
Steps:
- In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside.
- Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through.
- Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.
GRILLED SHRIMP WITH PAPAYA SALSA
Provided by Marian Burros
Categories appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
- Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams
WW 3 POINTS - SPICY SHRIMP WITH PAPAYA SALSA
Make and share this Ww 3 Points - Spicy Shrimp With Papaya Salsa recipe from Food.com.
Provided by mariposa13
Categories Papaya
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill for hot fire.
- Spray a grill basket with nonstick spray.
- Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat.
- To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside.
- Place the shrimp in the grill basket and place basket onto grill rack.
- Grill shrimp until just opaque in center, 2-3 minutes on each side.
- Serve with salsa.
- 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).
Nutrition Facts : Calories 185, Fat 2.7, SaturatedFat 0.5, Cholesterol 216, Sodium 504.7, Carbohydrate 9.9, Fiber 1.9, Sugar 4.5, Protein 29.6
GRILLED KING PRAWNS WITH COCONUT, LIME, CHILLI AND GALANGAL DRES
This is a recipe request published in Australian Gourmet Traveller from the restaurant Jonah's at Whale Beach.
Provided by Wendys Kitchen
Categories Coconut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts.
- Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks.
- Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
- 3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
- 4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately.
- Recipe by Richard Purdue (Jonah's, Whale Beach).
Nutrition Facts : Calories 336.9, Fat 16.7, SaturatedFat 8.6, Cholesterol 170.2, Sodium 528.4, Carbohydrate 21.8, Fiber 4.9, Sugar 12.1, Protein 28.4
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