Grilled Prawns with Lemon

Serves: 4

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Whether you call them shrimp or prawns, they’re versatile summertime treats, hot off the grill or as an appetizer. A short cooking time keeps them sweet and tender. See below for additional information.

Ingredients

Preparation

In a small bowl, stir together garlic, parsley, olive oil, lemon juice and salt. Set aside.

Heat a grill or griddle to medium-high temperature. Add prawns and cook just until they change color, then turn over and cook for 1 minute (to get grill marks). Remove from the grill and place on a platter.

Spoon the marinade over the prawns and serve. Let guests shell their own prawns.

Notes

Shrimp basics

What’s the difference between prawns and shrimp?
There’s a scientific distinction between the closely related prawns and shrimp (order Decapoda), but the two words are used interchangeably in markets and restaurants.

Where are PCC’s prawns from?
PCC’s prawns are trap-caught off the Florida coast and south to the mid-Atlantic. Alaska spot prawns also are available fresh from late October through January, and frozen at other times.

How do you clean prawns?
If whole, twist off the head, then pull off the legs. Starting at the thick end, remove shells, working down to the tail. Leave the tail on if desired; if not, pinch the end of the tail and pull it gently away from the body. With a paring knife, make a shallow cut along the back to expose the vein. Remove the vein with the knife, then rinse clean.

What is a “butterflied” prawn?
This treatment helps large prawns cook faster and makes a nice presentation. Starting at the thick end, cut along the back almost all the way through the meat. Cook as directed in any recipe.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Sound Consumer, August 2008

More about: lemons, shrimp

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