Chargrilled Prawns (Shrimp) With Coriander and Lime
"From Australian Table magazine."
- Ready In:
- 42mins
- Ingredients:
- 7
- Yields:
-
6 appetizer portions
- Serves:
- 6
ingredients
- 80 ml olive oil
- 1 tablespoon fresh lime juice
- 1⁄2 cup coriander leaves, chopped
- 2 tablespoons ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon ground coriander
- 24 large prawns, peeled and deveined with tails left intact (jumbo shrimp)
directions
- Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
- Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
- Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.
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Reviews
-
This recipe was great! My dh made these for me for my birthday and they were soooo good! We will grill these all summer long! They make the perfect appetizer served with a chilled glass of wine. Thank you so much for posting this!
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
