Lately, I feel as though we’ve been eating too much meat. So it was the perfect time to try a grilled prawn recipe that my friend raved about. We decided to pair it with David’s grilled veggies (zucchini, peppers and mushroom) and spaghetti al limone. And this is the light meal that resulted.
That is if you don’t eat it all in one sitting. Can you say leftovers for 4 days?
It all began with a trip to the supermarket where we found tiger prawns on sale for $4.99/lb. Seemed like a good price. But 1 lb didn’t seem enough, even though when we buy meat for other dishes like mapo tofu or stir-fried rice noodle with beef, we always buy 1 lb or less and still have plenty of leftover for lunch the next day. I suppose we were thinking that prawns weren’t as subtantial as meat and we would require more to get full. We ended up getting around 2 lbs. That was our first mistake. Our second was using the entire contents of the deceptively small box of spaghetti. Who knew 5-6 servings would be too much for 2 people?
Aside from the massive portions, the meal was delicious! The prawns were marinated with tomato sauce, red wine vinegar, cayenne pepper and my favourite herb, basil. They went well with the simple spaghetti, which was flavoured with lemon, basil and parmesan cheese. And what about David’s grilled veggies? Well, they were the first to go.
Simple, fresh summer meal.
Marinated grilled prawns (from allrecipes.com)
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- 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.
David’s grilled veggies
- lime juice
- Clean and cut up veggies.
- Lay out a large piece of aluminum foil.
- Add veggies.
- Season with salt, pepper and lime juice to taste.
- Fold one end of foil over to other end. Fold or roll open ends a couple of times to seal packet.
- Grill on bbq.
Notes and Tips:
I followed my friend’s suggestions of rubbing a bit of salt and baking soda onto the de-shelled prawns and rinsing it off after a few minutes before marinating. This helps to make the prawn crunchy. Red wine vinegar can be substituted with cider vinegar. I didn’t have tomato sauce, so I mixed equal volumes of tomato paste and water. I also marinated the prawns overnight for more flavour and to save time on the day of cooking.
*Update 10/14/12: Lately, I’ve been cooking the prawn just on the pan instead of on the grill. Just add the prawn with the marinade to a pan on med-high heat and cook until prawns turn pink. I also like lots of sauce, so I usually make the same amount of marinade even if I only have 1 lb of prawns and because I love basil, I usually use a lot more than what’s listed in the recipe.