Midweek Chili and Garlic prawns

Yeah I know it’s holidays but I reckon it is a midweek cook (as I didn’t have mcuh time nor did I want to spent a lot of time). Anyway we decided to have some shrimp on the barbie, and since we both like prawns, garlic and spicy the choice was easy: Chili and Garlic prawns!!!

I used the following for this cook:
Weber (my trusty gasser)
Hot plate
BBQ liner

Recipe:
750gr prawns
3 Tbps Olive Oil
5 cloves garlic (we like our garlic)
1/2 tsp chili flakes (we like spciy food and this wasn’t enough!)
pepper and salt to taste

The prawn preparation is simple:
Grab a prawn… twist the head off… use scissors to cut along the back… remove the vein… repeat…
Mix all the ingedients in a bowl and add the praws, marinate for about 2 hours (stir it at intervals).

Fire up the barbie (for about 5 minutes on high) and place the BBQ liner on the hot plate; Place the prawns on the lined hot plate (yeah I do the 1 by 1) an cook for about 2 minutes each side (this all depends on how hot the plate is; how big the prawns are… Important lesson: DO NOT OVERCOOK PRAWNS! It’s easy to do but you really really shouldn’t…

Anyway was too busy preparing and cooking so only got a chance to mae a photo after the prawnies came of the BBQ:
Chili and Garlic prawns

They were jummy with some fresh french bread and a salad (the green stuff) on the side. We happene to have a sauvingon blanc chilled so that went nicely with it…

Aaaaah……….. Australian summers are great!!!

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3 thoughts on “Midweek Chili and Garlic prawns

  1. Natasha - 5 Star Foodie

    Sounds like a delicious dinner! Thanks for commenting on Joel Robuchon – it was the most expensive dinner we had or will ever had (around $1200). Crazy! Where are you in Australia? We’ve been to Sydney and Cairns areas – loved it!

  2. Murray

    This sounds like just what I’ve been looking for. We’ve got a packet of frozen prawns left over from prawn cocktails for a New Year’s snack. What I’m curious about is how to not overcook them. I can cook a steak to perfection, but with seafood I’m pretty clueless – how do you tell when they’re ready? (I’ll be trying this on a charcoal weber)

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