Grilled Prawns With Cucumber Yogurt Dipping Sauce Food

GRILLED PRAWNS WITH CAPER TZATZIKI

Steps:

• Preheat a stove top grill pan to high heat.
• In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.
• Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.
• To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side.

GRILLED PRAWNS WITH CILANTRO AND GINGER SAUCE

Steps:

• Preheat the broiler or light a fire in an open grill.
• Peel prawns, discarding shells.
• Optional step: devein prawns using a small sharp knife to partially split the prawns lengthways and remove the fine digestive cord.
• Pat prawns dry with paper towels.
• Mix together the marinade ingredients. Add the prawns and set aside for 10 minutes.
• Mix sauce ingredients together and set aside.
• Place prawns on a baking tray big enough to fit under the broiler. Alternatively, cook them on a grill over gray coals.
• Cook the prawns for 3 minutes on one side, flip, and cook for 2 minutes on other side.
• Serve prawns with sauce.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE

Steps:

• For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
• For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.

GRILLED PRAWNS WITH CUCUMBER-YOGURT DIPPING SAUCE

Steps:

• Combine all prawn or shrimp ingredients except the prawns or shrimp in a large resealable plastic bag. Add prawns; turn to coat. Refrigerate 30 to 60 minutes.
• Meanwhile, mash 1 1/2 teaspoons garlic and salt with back of fork or side of chef's knife to form a paste. Combine garlic and all remaining sauce ingredients in small bowl; cover and refrigerate.
• Heat grill. Thread prawns onto 4 (12- to 16-inch) wooden or metal skewers.* Grill, covered, over medium-high heat or coals 3 to 4 minutes or until prawns turn pink, turning once. Serve with sauce.