These prawns are a great way to celebrate backyard barbecuing and the fresh flavors of summer. Quick to make, these prawns are first marinated in garlic, olive oil and crushed chili flakes. They are then skewered in between fresh sage leaves.Before grilling, they are coating in bread crumbs. This gives the prawns a really great texture and coating once cooked. The sauce that goes with these prawns is a refreshing Italian Salsa Verde. Who knew that just parsley, garlic and olive oil could taste so good together. I have used all three a million times before, but somehow I had never made this simple sauce. The secret though is to make sure you use nice, fresh parsley and that the olive oil is a good quality olive oil.
Some might say, “fried sage – what?”, but trust me when I say, “they are delicious!” I say this because Joe picked off the sage the first time I served these prawns. It was only by accident that he ate one and he said “OMG – these are so delicious!”. Here is the full text recipe for the Grilled Prawns with Italian Salsa Verde
Or perhaps you might just want to make the Italian Salsa Verde, which goes really well with a plethora of foods, from grilled chicken, lamb, beef to fish or even vegetables. You can also add additional ingredients to give the salsa a little kick, such as lemon zest, chili flakes, capers etc.
Either way, both of these items are a great way to use up some of your fresh summer herbs. For more info on using herbs be sure to check out the latest lesson on How to Use and Cook with Herbs.
When shopping for the Chinese long green beans, you may be lucky enough to find them at your local grocery store, as more and more stores seem to be carrying them now. If not, find your local Asian market and you will be sure to find them there.
Like the title claims, this fajita recipe is very easy and quick to prepare. Lime and chipotle peppers form most of the flavor base for this fajita recipe. Sautéed shrimp, onions, garlic and corn come together to make one simple and colorful fajita mix.
For even more color and flavor, beautiful ripe avocados are mixed with fresh lime juice and then spread onto warm corn tortillas and topped with the prawn and corn mix. Yum!
Lately I have been obsessed with shrimp (or prawns whichever- usually depends more on where you buy them – in Canada we would call these prawns; however in the U.S. they would call these shrimp).
It’s the weirdest thing…I can’t seem to get enough of them. I have been using them in everything – salads, stirfrys, quesadillas…you name it. I think the strangest thing is that I rarely ever crave seafood. I think that last year I maybe had prawns about 3 times, whereas in the last month or two, I have already had them at least 15 times…strange!
This fajita recipe is inspired by a recent issue of Fine Cooking magazine. It was actually on the front cover. I saw it at the check-out and I had to have it. Of course, I had already paid for my groceries, so I had to go back into the store and buy all of the ingredients for the recipe – amazing the power of a picture!
When Divina P first submitted her recipe for Lemon-Coriander Prawns in our Test Kitchen, we just had to try them…and we’re so glad we did! On our first test, we found…
…this recipe to be simple, tasty…and, most importantly, it worked. The marinade is so refreshingly delicious that it makes the grilled prawns come alive. The marinade also goes incredibly well with other things like, chicken, grilled meats and other seafood. It even doubles as an yummy dressing.
Divina’s recipe was so popular, that we chose it to become a Rouxbe Video Recipe…our first user-submitted recipe, I might add. Congratulations Divina! We’re looking forward to testing many more of your recipes. Who’s going to be the next to have their recipe come to life in our step-by-step video player?
Make sure to put these Lemon-Coriander Prawns on your grilling list this summer!