Split Barbecued Prawns Food

BARBECUED SPLIT PRAWNS WITH CHERVIL BUTTER

Steps:

• Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.
• Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
• Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.

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.

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

Steps:

• To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
• Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

BARBECUE PRAWNS

Steps:

• Combine all the ingredients except prawns and bamboo skewers to make a marinade.
• Mix prawns into the marinade and refrigerate for at least 30 minutes.
• Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
• Serve with salad.

SPLIT BARBECUED PRAWNS

Steps:

• Split prawns along their backs, open up to flatten and remove the waste tract.
• Warm olive oil over low heat. Add garlic and chili and cook with out colour for 1 minute.
• Remove for the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.
• The prawns will cook very quickly, so cook flesh side down for 30 sec and shell side down for 1min.