The secrets of making delicious tiger prawns on the grill
The main secret of cooking shrimps on the grill is the marinade, which should be good to withstand the product. Then shrimp meat gets more tender and juicy. As a marinade it is best to use olive oil, soy sauce with various additives, lemon or lime juice, dry white wine, Dijon mustard. Of spices suitable as garlic, white pepper, chilli, Basil, paprika.
It is also very important to properly prepare the shrimp. It is best to use for cooking, fresh or chilled product. Frozen shrimp should be thawed only at room temperature, and even better – on the bottom shelf of the refrigerator.
On the grill to cook shrimp best in the shell. However, the meat is well marinated, the shell should be notched at the top and at the same time to clear the back of the shrimp from the gut. Because of this the dish will be more delicious and it will be convenient to have.
Tiger prawns grilled in a marinade of lemon and Basil
To make 1 kg of tiger prawns for this recipe you will need:
- 4 lemons;
- a pinch of Basil;
- 2-3 tbsp. spoons of salt;
- 4 tablespoons of olive oil.
Defrost shrimp at room temperature, thoroughly wash under running water and dry a little on a napkin to excess moisture did not spoil the pickles. Then they cut the plates on its back and remove the black intestine. Fold the prepared shrimp in a deep bowl, pour them salt with dried Basil, drizzle with lemon juice and olive oil. Mix well and leave for a few hours at room temperature, stirring occasionally. After the allotted time, prepare shrimp on the grill for 10 minutes.
Tiger prawns in white wine
- 1 kg of shrimp;
150 ml dry white wine;
- 4 cloves of garlic;
2 tbsp olive oil;
2 tbsp salt;
2 tbsp of lemon juice.
Shrimp prepare in the manner described above, add to the pan, season with salt, add the chopped garlic. In a separate bowl, mix lemon juice, olive oil and white wine. Pour the shrimp with this marinade, stir and leave the lid on for 1-2 hours. After the allotted time remove them from the slices of garlic and roast on the grill. While cooking them you can pour the remaining marinade, but without the garlic, otherwise it will burn and spoil the flavour and aroma of the meals.