Tag: prawn braai recipe

Rosemary and Lime Prawn Braai with Paprika Dipping Butter

Ingredients:

  • 1 kg large raw prawns, deveined and shells removed
  • 1/4 cup olive oil
  • 2 tablespoons freshly chopped rosemary
  • Zest and juice of 2 limes
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced

Instructions:

  1. In a large mixing bowl, combine the olive oil, chopped rosemary, lime zest and juice, salt, and black pepper.
  2. Add the prawns to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. While the prawns are marinating, make the paprika dipping butter. In a small mixing bowl, combine the softened butter, smoked paprika, and minced garlic. Mix well until the butter is evenly infused with the paprika.
  4. Preheat your braai (barbecue) to medium-high heat.
  5. Thread the marinated prawns onto skewers and brush them with some of the remaining marinade.
  6. Place the prawn skewers on the braai and cook for 2-3 minutes per side or until they turn pink and are slightly charred.
  7. Serve the prawn skewers hot with the paprika dipping butter on the side.

Enjoy this Rosemary and Lime Prawn Braai with Paprika Dipping Butter for a flavorful and aromatic barbecue experience!

Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter

Ingredients:

  • 1 kg large raw prawns, deveined and shells removed
  • 1/2 cup sweet chili sauce
  • 1/4 cup freshly chopped coriander
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 2-3 red chilies, finely chopped

Instructions:

  1. In a large mixing bowl, combine the sweet chili sauce, chopped coriander, minced garlic, lime juice, salt, and black pepper.
  2. Add the prawns to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. While the prawns are marinating, make the chili dipping butter. In a small mixing bowl, combine the softened butter and finely chopped red chilies. Mix well until the butter is evenly infused with the chili.
  4. Preheat your braai (barbecue) to medium-high heat.
  5. Thread the marinated prawns onto skewers and brush them with some of the remaining marinade.
  6. Place the prawn skewers on the braai and cook for 2-3 minutes per side or until they turn pink and are slightly charred.
  7. Serve the prawn skewers hot with the chili dipping butter on the side.

Enjoy this Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter for a flavorful and spicy barbecue experience!

Cajun Butter Shrimp & Sausage Skewers

Ingredients   1 lb. shrimp, peeled and deveined 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too) 1/4 c.melted butter 1 tbsp.lemon zest Juice of 1 lemon (about 2 tablespoons) 1 tbsp.freshly chopped thyme 1 tsp.smoked paprika 1 tsp.garlic powder 1/4 tsp.cayenne Kosher salt Freshly ground black pepper 2 tbsp.freshly […]

Ingredients

  • 1/2kg .shrimp/prawns , peeled and deveined
  • 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
  • 1/4 c.melted butter
  • 1 tbsp.lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp.freshly chopped thyme
  • 1 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1/4 tsp.cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp.freshly chopped parsley, for garnish

Directions

  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
  3. Repeat until all shrimp and sausage is used.
  4. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
  5. Season with salt and pepper, then brush all over skewers.
  6. Heat grill or grill pan to medium.
  7. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.

Cajun Butter Shrimp & Sausage Skewers

Ingredients   1 lb. shrimp, peeled and deveined 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too) 1/4 c.melted butter 1 tbsp.lemon zest Juice of 1 lemon (about 2 tablespoons) 1 tbsp.freshly chopped thyme 1 tsp.smoked paprika 1 tsp.garlic powder 1/4 tsp.cayenne Kosher salt Freshly ground black pepper 2 tbsp.freshly […]

Ingredients

  • 1 lb.

shrimp, peeled and deveined

  • 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
  • 1/4 c.melted butter
  • 1 tbsp.lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp.freshly chopped thyme
  • 1 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1/4 tsp.cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp.freshly chopped parsley, for garnish

Directions

  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
  3. Repeat until all shrimp and sausage is used.
  4. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
  5. Season with salt and pepper, then brush all over skewers.
  6. Heat grill or grill pan to medium.
  7. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.
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braai pasta salad

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Taco Lime Prawn Sosaties

Ingredients

  • Juice of 2 limes, plus more wedges for serving
  • 1/4 c.red enchilada sauce
  • 2 tbsp.taco seasoning mix
  • 2 tbsp.vegetable oil
  • 1 tsp.garlic powder
  • 1 lb.medium shrimp, peeled and deveined
  • Freshly ground black pepper
  • Freshly chopped cilantro, for garnish

Directions

  1. In a large bowl, whisk together lime juice, enchilada sauce, taco seasoning, vegetable oil, and garlic powder and season with pepper.
  2. Add shrimp and toss until completely coated.
  3. Marinate 20 minutes.
  4. Heat grill to medium-high.
  5. Skewer shrimp and grill until pink and charred, 3 minutes per side.
  6. Garnish with cilantro and squeeze with more lime before serving.
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