Best Caribbean Tiger Prawns With Grilled Pineapple Salsa Recipes

Caribbean-Spiced Shrimp With Pineapple Salsa image

Provided by Manami

Categories < 30 Mins

Time 25m

Yield 12 Appetizer Servings

Number Of Ingredients 20

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
1/8 teaspoon ground red pepper
2 lbs unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
2 tablespoons chopped of fresh mint
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

SHRIMP:.
Combine first 10 ingredients, including fennel if desired, in a small bowl.
Peel shrimp, leaving tails on; devein, if desired.
Dredge shrimp in spice mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
PINEAPPLE PLAZA:.
Pulse pineapple in a food processor just until finely chopped.
Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
ASSEMBLY:.
Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

Nutrition Facts : Calories 150.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 115, Sodium 308.1, Carbohydrate 8.3, Fiber 1.2, Sugar 4.8, Protein 15.9

Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 medium avocado peeled and pitted
2 medium tomatillos, husks removed
1/2 cup cilantro
1 cup cold water, plus 1 cup for chipotle sauce
1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce
3 medium plum tomatoes, roasted, peeled and seeded
7 canned chipotles, seeds removed
1 pound tiger shrimp (16-20 count peeled and deveined)
1 medium fresh mango peeled and cut into thin wedges

Steps:

In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.