Best Grilled Spot Prawns Recipes

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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

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 SPOT PRAWNS RECIPE | EPICURIOUS.COM



Grilled Spot Prawns Recipe | Epicurious.com image

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

Provided by @MakeItYours

Number Of Ingredients 9

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
  • 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.

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