CHILI LIME GRILLED PRAWNS

I spent a significant part of my childhood on an island; enjoying the lavish supply of sea food offered by island living. Of all the shell fish, prawns were my all time favorite. Not only are prawns so quick and easy to cook, they absorb flavors like a sponge. The other day, I was at my local fish market and I saw some spectacular Indonesian tiger prawns. That very second, I knew I had to get them to relive my childhood days of hot tropical weather, sea side living, and platters of grilled prawns. Of course the temperature where I live now is not tropical and I don’t live by the sea, but for now 70 F, water fountains at the park and a tall glass of mojito with this platter of prawns will do.

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Prep time: 10 mins + Cook time: 6 mins, Total time: 16 mins

INGREDIENTS

  • Tiger prawns or jumbo shrimp- 12 to 16 (depending on size); peeled and deveined with tail intact at room temperature.
  • Garlic paste or garlic powder- 1/2 teaspoon
  • Ground cumin – 1/2 teaspoon
  • Ground coriander seeds -1/2 teaspoon
  • Crushed chili flakes – 1/4 to 1/2 teaspoon
  • Juice of 1 lime
  • Lime zest -1/2 teaspoon
  • Salt to taste

DIRECTIONS

MARINATING THE PRAWNS

  1. Pat dry all the prawns or shrimp to remove any excess water.
  2. In a bowl, add the prawns and the rest of the ingredients. Evenly coat each prawn with the spices and set them aside for about 15 to 30 minutes.

GRILLING THE PRAWNS

  1. Set a grill pan on high and let it heat up for about 3 to 4 minutes.
    The key to grilling prefect prawn or shrimp is the heat. The grill pan needs to be hot for the prawns to develop those quintessential deep brown grill marks.
  2. With a pastry brush lightly grease the pan with either coconut oil, ghee, or any oil that can tolerate a high smoke point; i.e. temperatures between 350 F (176.6 C) to 450 F (232.2 C)
  3. Place the prawns on the pan and let it cook for no more than 3 minutes on each side.

NOTES

  • Prawn or shrimp: For best results with grilling make sure to buy them on the day of cooking. Remember, prawns or shrimp thaw fast and spoil just as fast. To thaw them leave them submerged in room temperature water for 15-20 minutes before cooking.
  • Oil: Avoid using olive oil, it doesn’t have a high smoke point and releases toxins on high heat.
  • Lime: Can be replaced with lemon with the same measurement of juice and zest.
  • Red crushed pepper- Can be replaced with chili powder, smoked paprika or cayenne.
  • Sit back, enjoy your prawns, and imagine the warm island breezes whispering your name.

TOOLS AND COOKWARE

Here is a list of the tools and cookware used to make this recipe.

Zester by OXO
Mixing bowl by Pyrex
Grill pan by Staub

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