Best Grilled Spot Prawns Recipe Epicuriouscom Recipes

Grilled Spot Prawns image

Provided by Bon Appétit Test Kitchen

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 Lemon Prawns image

Yield Serves 8

Number Of Ingredients 9

1 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons freshly grated lemon zest
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
24 prawns or jumbo shrimp
3 tablespoons fresh lemon juice
lemon wedges as an accompaniment

Steps:

In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.

GRILLED GIANT PRAWNS WITH LEMON AND BASIL image

Yield Serves 4 as an appetizer

Number Of Ingredients 7

4 jumbo green tiger prawns (4 to 6 per pound) in the shell, about 90 grams each
2 lemons
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp finely minced garlic
pinch sea salt
1 tbsp canola oil

Steps:

Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein. With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish. In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours. Divide the herb mixture into four equal portions and press into the slits of the four prawns. Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn. Serve with lemon wedges.

Head-On Prawns with Chile, Garlic, and Parsley image

Provided by Alison Roman

Yield 4 Servings

Number Of Ingredients 8

6 tablespoons olive oil, divided, plus more for grill
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
12 head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
Flaky sea salt
Lemon wedges (for serving)

Steps:

Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.