Garlic Prawns

Discussion in 'Food & Cooking' started by ness, Aug 11, 2002.

  1. ness

    ness

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    While I was in Hawaii, I had the best garlic prawns. They were marinated in their shells and then thrown onto the BBQ. The garlic flavour was really strong. Would anyone have a recipe for this? Thanks.
     
  2. coolj

    coolj

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    I don't really have a recipe per say, but all you need to do is mince up about a head of garlic and throw it into a bowl along with some minced parsley and melted butter and then put the prawns in and toss them around to coat and then let them sit for a while before grilling.
     
  3. pollyg

    pollyg

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    coolj'sidea sounds good.
    All I can think of to add is perhaps some white wine to the marinade, and make sure that there isn't too much garlic on the outside of the prawns when they go onto the grill, cause it burns very easily.
     
  4. eds77k5

    eds77k5

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    i use 1 part olive oil to 2 parts rice wine vinegar, 3 or 4 cloves garlic, minced, a little salt, a little pepper, you could add a red chile, play with it a little bit to get the taste you want, add the shrimp and let it stand an hour or two, skewer and bbq, have fun with it:)
     
  5. kimmie

    kimmie

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    Here's the method used at Cook's Illustrated:

    Grilled Shrimp with Spicy Garlic Paste

    The garlic paste adheres perfectly and will coat your fingers as you peel and eat the grilled shrimp.
    Mince 1 large garlic clove with 1 teaspoon salt to form smooth paste . Combine garlic paste with 1/2 teaspoon cayenne pepper, 1 teaspoon sweet paprika, 2 tablespoons extra-virgin olive oil, and 2 teaspoons lemon juice in medium bowl. Follow recipe for Charcoal-Grilled or Gas-Grilled Shrimp, tossing brined and drained shrimp with garlic mixture instead of oil to coat well. Thread shrimp on skewers and grill as directed.

    Charcoal-Grilled Shrimp
    Serves 4 to 6

    We recommend that you brine the shrimp before grilling. This makes them especially plump and juicy. To keep the shrimp from dropping through the grill rack onto the hot coals, thread them onto skewers. This recipe (and the one that follows) are rather plain but still delicious.

    1 cup kosher salt or 1/2 cup table salt
    1/2 cup sugar
    2 pounds large shrimp (21 to 25 per pound)
    2 tablespoons extra-virgin olive oil
    Lemon wedges

    1. Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand in refrigerator for 30 minutes. Drain shrimp. Open shells with manicure scissors and devein if desired. Toss shrimp and oil in medium bowl to coat.

    2. Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until charcoal is covered with layer of fine gray ash. Spread coals evenly over grill bottom for medium-hot fire. ; Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Scrape rack clean with wire brush.

    3. Thread shrimp on skewers . Grill shrimp, uncovered, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. Serve hot or at room temperature with lemon wedges.

    Gas Grill Shrimp
    Serves 4 to 6

    There’s only one difference between grilling shrimp over charcoal and gas—in the latter, the lid is kept down to concentrate the heat.

    1 cup kosher salt or 1/2 cup table salt
    1/2 cup sugar
    2 pounds large shrimp (21 to 25 per pound)
    2 tablespoons extra-virgin olive oil
    Lemon wedges

    1. Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand for 30 minutes. Drain shrimp. Open shells with manicure scissors and devein if desired. Toss shrimp and oil in medium bowl to coat.

    2. Preheat grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape cooking rack clean with wire brush. Leave burners on high.

    3. Thread shrimp on skewers. Grill shrimp, covered, turning skewers once, until shells are barely charred and bright pink, 5 to 6 minutes. Serve hot or at room temperature with lemon wedges.
     
  6. chefboy2160

    chefboy2160

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    So Kimmie , ah when are the shrimp hittin the Barbie . Now Im really cravin shrimp . Darn you for postin such good techniques and recipes . Lets eat .
     
  7. kimmie

    kimmie

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    Yep! Darn, these cooking shows on PBS are my source of inspiration! I don't have a bar-b; I use a heavy cast iron ridged griddle pan (that fits onto two burners) instead with pretty good results! :lips: