Yes, prawns again! This time a recipe by Nigel Slater I found in the May edition of the Observer Food Monthly that looked very appealing and seasonal. The spices are a bit different from the Moroccan Prawns with Spices I made a few weeks back and this time the prawns are cooked on a grill rather than tossed in a hot pan. So a different take altogether that I was eager to try. I prepared the spice mix as soon as I got home after work and whilst we were doing other chores and fixing ourselves a drink the prawns were having their short marinade. Nigel says to heat a grill, griddle pan or charcoal grill to cook the prawns ... I decided to use my iron grill emulating the typical way the beach bars and restaurants cook prawns here. I was undecided whether to use the ridged or smooth side ... and in the end went for the smooth.
As Nigel writes, "As hands-on as food can get. Grilled prawns are made for sucking and tearing to pieces with your fingers. Good though they can be with just salt and lemon, I must admit to liking them highly spiced too. Especially when the shells crisp on the grill and can be sucked clean before you break them open to get at the meat inside." So not something perhaps for an elegant dinner party but certainly a delicacy to be enjoyed at home, just the two of us, and almost as good as eating them on the beach with the hot sun beating down and the feel of sand between the toes. Ideal for a quick midweek meal too, always so appreciated after a long day.
Well, just look at these babies ... don't they look fabulous! I must admit that the paprika and chilli sounded a lot to me so I halved them both and used just 120ml of lemon juice. Also the recipe doesn't state what to do with the 1 tablespoon of olive oil which left me in a bit of a quandary. Even though we both like it spicy, I think the half measure of paprika and chilli powder was right for us. Grilling the prawns gave them another dimension to doing them in the pan, although makes for a messier cleaning up. I did actually drizzle the tablespoon of olive oil over the prawns as they were grilling otherwise they looked like they might stick. These prawns were also bigger and of a better quality than those I bought for the Moroccan Prawns with Spices, so I will definitely be returning to buy some more. All in all a delicious meal that left us licking our lips ... and fingers!
Spiced prawns - Serves 2
paprika - 2 tbs
ground hot chilli - 1 tbs
lemon juice - 150 mls
ginger - a thumb-sized piece, grated
garlic - 4 cloves, crushed
sea salt - a tsp
12 raw prawns, shells on
1 tbs olive oil
Mix together the ground paprika, chilli, lemon juice, grated ginger, garlic and salt. Add the prawns to the mixture, toss them gently and set aside for an hour or so.
Heat a grill, griddle pan or charcoal grill. When it is up to heat, lay the prawns on the grill bars and leave to colour, then turn once and cook until the shells have turned deep golden brown.
Serve with finger bowls, cracking open the shells with your hands.
As Nigel writes, "As hands-on as food can get. Grilled prawns are made for sucking and tearing to pieces with your fingers. Good though they can be with just salt and lemon, I must admit to liking them highly spiced too. Especially when the shells crisp on the grill and can be sucked clean before you break them open to get at the meat inside." So not something perhaps for an elegant dinner party but certainly a delicacy to be enjoyed at home, just the two of us, and almost as good as eating them on the beach with the hot sun beating down and the feel of sand between the toes. Ideal for a quick midweek meal too, always so appreciated after a long day.
Well, just look at these babies ... don't they look fabulous! I must admit that the paprika and chilli sounded a lot to me so I halved them both and used just 120ml of lemon juice. Also the recipe doesn't state what to do with the 1 tablespoon of olive oil which left me in a bit of a quandary. Even though we both like it spicy, I think the half measure of paprika and chilli powder was right for us. Grilling the prawns gave them another dimension to doing them in the pan, although makes for a messier cleaning up. I did actually drizzle the tablespoon of olive oil over the prawns as they were grilling otherwise they looked like they might stick. These prawns were also bigger and of a better quality than those I bought for the Moroccan Prawns with Spices, so I will definitely be returning to buy some more. All in all a delicious meal that left us licking our lips ... and fingers!
Spiced prawns - Serves 2paprika - 2 tbs
ground hot chilli - 1 tbs
lemon juice - 150 mls
ginger - a thumb-sized piece, grated
garlic - 4 cloves, crushed
sea salt - a tsp
12 raw prawns, shells on
1 tbs olive oil
Mix together the ground paprika, chilli, lemon juice, grated ginger, garlic and salt. Add the prawns to the mixture, toss them gently and set aside for an hour or so.
Heat a grill, griddle pan or charcoal grill. When it is up to heat, lay the prawns on the grill bars and leave to colour, then turn once and cook until the shells have turned deep golden brown.
Serve with finger bowls, cracking open the shells with your hands.
1 comment:
I'd have to get hubby to do the shelling for me, but they look yummy. A very nice spice blend there :)
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