CHARRED PRAWNS (SHRIMP) WITH CAPSICUM MAYONNAISE
Red Bell pepper is called Capsicum in Australia. Please allow 2 hours for the prawns to marinate. From a Mexican recipe book that was made in Australia.
Provided by Jewelies
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein the prawns, leaving the tails intact.
- Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
- Cover and refrigerate for at least 2 hours.
- To make the capsicum mayonnaise, preheat the oven to 190°C
- Cut the capsicum into quarters and remove the seeds and membrane.
- Place on a baking tray with the garlic and drizzle with the olive oil.
- Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
- Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
- Place in a food processor with the mayonnaise and process until fairly smooth.
- Place in a bowl and stir through the lemon juice.
- Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
- Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
- You may need to do this in batches depending on the size of your pan.
- Serve the prawns with the mayonnaise and a wedge of lime.
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