Grilled Spot Prawns Food

GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP

Gambas al Ajillo, Spanish Garlic Shrimp image

Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.

Provided by Hank Shaw

Time 13m

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 to 2 pounds large shrimp, preferably spot prawns
Salt
4 to 6 cloves garlic, roughly chopped or sliced thin
1 or 2 small, hot chiles, sliced thin, (or 2 dried, hot chiles, crumbled)
Juice of a lemon

Steps:

Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.

Nutrition Facts : Calories 238 kcal, Carbohydrate 1 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED SPOT PRAWNS

Grilled Spot Prawns image

Provided by Bon Appétit Test Kitchen

Categories Marinate Fourth of July Quick & Easy Graduation Father's Day Backyard BBQ Dinner Shrimp Pernod Summer Shower Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Pernod or ouzo
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
Kosher salt and freshly ground black pepper
6 cups (lightly packed) baby arugula
2 tablespoons fresh lemon juice

Steps:

Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

GRILLED PRAWNS

Grilled Prawns image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

Extra-virgin olive oil, for the grill and for brushing
2 1/2 pounds large head-on, shell-on shrimp
Fine sea salt
Lemon wedges, for serving

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 PRAWNS

Grilled Prawns image

Make and share this Grilled Prawns recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion, minced
2 cloves garlic, minced
1 teaspoon peanut oil
1 lb raw jumbo shrimp or 1 lb king prawns, shelled
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 limes, juice of
1 tablespoon peanut butter

Steps:

Mix the onion and garlic with peanut oil.
Add the prawns and toss to coat.
Leave to marinate for at least three hours or overnight.
Grill, barbecue or broil the prawns for about 5 minutes, turning once.
Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.

GRILLED LEMON PRAWNS

Grilled Lemon Prawns image

Categories Marinate Low Cal Backyard BBQ Lemon Shrimp Grill Chill Grill/Barbecue Gourmet

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons freshly grated lemon zest
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
24 prawns or jumbo shrimp
3 tablespoons fresh lemon juice
lemon wedges as an accompaniment

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.

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Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; sauté until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 Tbsp. fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally, for 30 minutes.
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Using a pair of kitchen scissors, cut down the middle of the backs of the prawn shells. Leave the shells on and pull out the central vein.
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