Grilled Prawns With Raw Sauce Recipes

Steps:

• Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Steps:

• Pick 1/4 cup of the fennel fronds from the green stalks of the fennel and reserve. Cut the remaining green stalks off the fennel and discard. Cut off the other end of the fennel, and then quarter, core and thinly slice the bulb (about 1 1/2 cups total).
• Add 2 tablespoons of the oil to a large saucepan set between medium and medium-high heat. When the oil starts to shimmer, add the fennel and cook until tender and slightly caramelized around edges, 1 to 2 minutes. Add the shallots and cook until tender, an additional 1 to 2 minutes. Add the spicy cheese puffs, 2 tablespoons water and a large pinch of salt and pepper. Cook until the vegetables are tender, 6 to 8 minutes, stirring frequently. (If the cheese puffs start to break down and stick to the bottom of the pan, stir in a tablespoon of additional water and use a wooden spoon or rubber spatula to scrape up the bits at the bottom of the pan.) Stir in the orange juice and 1/3 cup water and cook until the cheese puffs are completely softened, about 2 minutes, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
• Remove from the heat and let cool slightly. Pour the mixture into a blender and blend until smooth, adding water if needed so the consistency is similar to a thick gravy. Season with additional salt and pepper if needed. Transfer the sauce back to the same saucepan and cover with a lid to stay warm.
• Heat a cast-iron grill pan over medium-high heat and allow to heat for at least 5 minutes. Toss the shrimp with 1 to 2 tablespoons of oil and sprinkle with salt and pepper. Grill until charred in spots and just cooked through, 2 to 3 minutes per side. Drizzle with olive oil as needed. Transfer to a plate and reserve.
• To serve, spread a large spoonful of the sauce onto 2 large serving plates. Add 3 of the grilled shrimp and top with the reserved fennel fronds. Serve immediately.

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

Steps:

• Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving.
• Heat your grill to high.
• Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot.

Steps:

• Preheat a grill to medium high and oil the grates. Devein the shrimp: Cut through the shell along the back of the shrimp with kitchen shears to expose the vein. Use the edge of the shears or the tip of a paring knife to remove the vein, leaving the shell intact.
• Brush the shrimp with olive oil. Grill until the shells are pink and lightly charred, 2 to 3 minutes per side (any exposed meat should be opaque). Remove the shrimp to a platter and sprinkle with sea salt. Serve with lemon wedges.

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Steps:

• Mix the onion and garlic with peanut oil.
• Add the prawns and toss to coat.
• Leave to marinate for at least three hours or overnight.
• Grill, barbecue or broil the prawns for about 5 minutes, turning once.
• Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.