Bbq Prawn Sticks With Roasted Garlic Mayo Recipes

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Steps:

• Heat the grill to high or heat a grill pan over high heat.
• Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.
• Habanero-Toasted Garlic Vinaigrette:
• Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
• Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

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 seasoning 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.
• Fire up the barbecue. When the coals have just turned white, 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.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the peppers, cut-side up, in a roasting tin. Scatter the sliced garlic into the peppers. Drizzle over half the oil and add a splash of the wine. Season. Cover with foil and bake for 40 mins. Leave to cool for 10 mins. If making ahead, leave at room temperature for up to a few hours until ready to use.
• Meanwhile, prepare the prawns. Remove the heads, peel, and leave the tails intact, if you like. Or, for more flavour, leave them unpeeled. Use a sharp knife to cut down the back of each prawn from the head to just before the tail (this is harder to do if unpeeled, but still worth it). You'll find a black line along some prawns. Remove this with the knife. Keep chilled, following pack instructions, until ready to cook.
• Heat the oven to 220C/200C fan/gas 7. Rub the baguette slices with the garlic clove, then drizzle with 2 tbsp oil. Bake for 10 mins. Leave to cool. Can be made a few hours ahead. For the gremolata, combine the parsley, garlic, oil and lemon zest with a pinch of salt (no more than 1 hr before serving). Cut the lemon in half and set aside.
• Uncover the peppers, then peel and discard the skins. Slice or tear the peppers into strips. Turn the oven up to 240C/220C fan/gas 8.
• Put the prawns and peppers into a 25cm round baking dish. Toss with the rest of the wine, paprika and remaining oil. Season. Lay the prawns in a single layer with the lemon halves, cut-side up. Roast for 10 mins, tossing halfway. The prawns will turn pink when ready. 6 Meanwhile, spread the gremolata over the toasts. Squeeze the lemon halves over the prawns, and serve with the toasts on the side.

Steps:

• Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
• Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.