MainDishes.GrilledLemonPrawns History
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Name: Grilled Lemon Prawns\\
Key Ingredient: prawns\\
Preparation: marinate; grill\\
Cuisine: American\\
Source: Epicurious.com/Leanne Van Horn\\
Food Group: seafood\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Prep. Time: :20\\
Elapsed Time: 1:50\\
Servings: 8
1 cup olive oil\\
1 tablespoon dried oregano, crumbled\\
1 tablespoon dried thyme, crumbled\\
2 teaspoons freshly grated lemon zest\\
2 teaspooons coarse salt\\
2 teaspoons freshly ground black pepper\\
24 prawns or jumbo shrimp\\
3 tablespoons fresh lemon juice\\
Lemon wedges as an accompaniment
In a large bowl stir together the oil, the herbs, the zest, the salt and the pepper, add the prawns, and toss them to coat them well.\\
Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.\\
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns amoung 8 plates and serve them with the lemon wedges.
Note: Leanne uses dill instead of the oregano and thyme and lemon pepper instead of the coarse salt and black pepper. She also adds 3 cloves of minced garlic.
Key Ingredient: prawns\\
Preparation: marinate; grill\\
Cuisine: American\\
Source: Epicurious.com/Leanne Van Horn\\
Food Group: seafood\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Prep. Time: :20\\
Elapsed Time: 1:50\\
Servings: 8
1 cup olive oil\\
1 tablespoon dried oregano, crumbled\\
1 tablespoon dried thyme, crumbled\\
2 teaspoons freshly grated lemon zest\\
2 teaspooons coarse salt\\
2 teaspoons freshly ground black pepper\\
24 prawns or jumbo shrimp\\
3 tablespoons fresh lemon juice\\
Lemon wedges as an accompaniment
In a large bowl stir together the oil, the herbs, the zest, the salt and the pepper, add the prawns, and toss them to coat them well.\\
Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.\\
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns amoung 8 plates and serve them with the lemon wedges.
Note: Leanne uses dill instead of the oregano and thyme and lemon pepper instead of the coarse salt and black pepper. She also adds 3 cloves of minced garlic.