Thursday, November 4, 2010

Grilled Prawns & Fresh Pepper Sauce

Southern California weather is a trip. It goes from hot to hotter and in the Fall and Winter seasons we get more of the same. The great thing about having one long Summer, is that on almost any day of the week you can find someone outside, grilling up some great food. California’s abilities to transform seafood into art is nothing short of amazing. 

Our close proximity to the Ocean allows the entire state to be supplied with delicious, fresh seafood year round. The problem is that a lot of people are simply scared to try to cook what they aren’t familiar with. Shrimp or Prawns are one of the easiest things coming out of the ocean to cook. 

Requiring little to no time to cook them up perfectly, shrimp should be a staple in anyone’s diet (unless your allergic to shellfish that is.)
Allergies and religious beliefs aside, nothing beats perfectly prepared fresh shrimp, dipped in something spicy that is followed with a strong alcoholic libation.

Fresh Pepper Sauce:
1 ¼ Cups Olive Oil
1 Grilled Yellow Bell Pepper, Peeled, Seeded And Finely Diced
1 Grilled Poblano Chile, Peeled, Seeded And Finely Diced
1 Grilled Serrano Chile, Peeled, Seeded And Finely Diced, Optional
¼ Tsp Red Pepper Flakes
2 Cloves Garlic, Finely Chopped
¼ Tsp Kosher Salt
Freshly Ground Black Pepper
Splash Red Wine Vinegar, Optional
2 TBS Finely Chopped Fresh Cilantro Leaves

Grilled Prawns:
24 Prawns, In The Shell, Preferably With Heads
1 TBS Olive Oil
1 Tsp Freshly Ground Black Pepper

Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving.
Heat your grill to high.
Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot.


No comments:

Post a Comment