Best Barbecued Prawns With Chilli Lime Cilantro Butter Recipes

Skewered chilli, lime prawns image

Provided by Terese

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

500 g raw green shrimp, deveined
100 ml olive oil
2 birds-eye red chilies, chopped
3 limes (juice and zest of one)
1 piece fresh ginger
1 package skewer

Steps:

Add prawns to juice and zest of one lime with olive oil and all ingredients and marinade overnight.
Put three prawns per skewer, season with salt and pepper, and barbecue.

Barbecued Prawns With Chilli, Lime & Cilantro Butter image

Provided by Nif_H

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs large raw tiger shrimp, heads removed, but unpeeled
1 large garlic clove
1 small bunch cilantro, roughly chopped
1 red chili, deseeded and chopped
juice 1 lime, plus wedges to serve
3/4 cup butter, softened

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 salt and pepper 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.
Let prawns marinate and butter harden for about 1/2 hour.
Heat the barbecue to medium-high. 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.

Nutrition Facts : Calories 467.7, Fat 36.8, SaturatedFat 22.1, Cholesterol 377.5, Sodium 1588.9, Carbohydrate 2.4, Protein 31.3