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Grilled Gulf White Prawns with Romesco Sauce

:
Cooking Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 20 Mexican white prawns
  • 2 cloves garlic
  • 1 tsp sweet paprika
  • 2 tsps Kosher salt
  • fresh ground pepper
  • 2 tbsps olive oil
  • 2 large sweet peppers, red and yellow
  • 1 large sweet red onion
  • 2 tbsps olive oil
  • romesco sauce (see under Dollops and Spreads)
Directions

There are several ways you can cook the prawns, peppers and onions over a fire. A grill pan works the best, one that you can set right on a gas or charcoal grill (often called a vegetable grill pan). A cast iron skillet also works. If you happen to have a wood fired oven, cooking them in a cast iron pan is really easy. You can also skewer the shrimp and vegies, grill and then remove from the skewers before tossing with the romesco sauce. 

 

In a bowl, toss the prawns with the garlic, spices and oil. Cover and refrigerate for several hours or overnight.

 

Remove the prawns from the refrigerator about 30 minutes before cooking.

Prepare your fire.

Cut the peppers into quarters lengthwise. Remove stems and seeds. Cut the quarters into 1/2' wide strips. (Wider if you are going to use skewers)

Skin the onion and cut into quarters. Cut across to make slices about 1/4" thick. (Wider if you are going to use skewers)

Place the peppers and onions in a large bowl and toss with the olive oil.

Add the shrimp to the bowl and toss all together to coat evenly.

 

Place the shrimp, peppers and onions on a hot grill pan directly on the heat, or in a cast iron pan. Cook, turning the shrimp after about 3 minutes. Cook in batches if neccesary, keeping everything warm. Cook until prawns are pink and vegies roasted. Place in a serving bowl.

If using skewers, place directly on grill and cook sbout 3 minutes on each side or until prawns are pink. Remove from skewers and place in a serving bowl.

 

Toss with about 1/2 cup of romesco while the shrimp are still warm and serve right away or at room remperature.

Serve with more romesco sauce on the side.

 

These shrimp are great as part of a mixed grill for a party, as a appetizer, or solo with rice pilaf.

 

Recipe by Jane O'Riordan