FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Food Articles | Food Trivia | Today in Food History | Food Timeline | Recipes
Cooking Tips | Food Videos | Food Quotes | Who’s Who | Trivia Quizzes | Food Poems
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
by Romney Steele
Use your fingers when eating these lime-dusted prawns, savoring every morsel with gusto. Look for spot prawns or large shrimp, preferably with the heads on. The aioli will keep in the refrigerator for about a week.
Serves 3 to 4
• 1 clove garlic, smashed
• Pinch salt
• 2 egg yolks
• 1 cup olive oil
• 2 teaspoons finely grated lime zest
• Fresh lime juice
• 1½ to 2 pounds prawns, with heads on
• Sea salt and freshly ground black pepper
• Juice and finely grated zest of 2 limes, plus lime wedges for serving
• Olive oil, for drizzling
To make the aioli, place the garlic in a ceramic or wooden bowl with a pinch of salt and mash to a smooth paste with a pestle. Beat in the egg yolks. Gradually add the olive oil, continuing to beat with the pestle, until a thick puree forms. Stir in the lime zest, and add juice to taste. Add more salt, diluted with a little warm water, if needed. The aioli can also be made in a food processor.
To prepare the prawns, rinse and pat dry, but don't remove the heads. Thread a wooden skewer through the tail end to the head so that each prawn stands straight like a soldier. Place in a shallow dish and season both sides with salt and pepper. Sprinkle with the lime zest and squeeze fresh lime juice over the top. Drizzle with olive oil.
Heat a grill pan or outdoor grill to medium heat. If using a grill pan, brush a little oil on its surface as it heats. Grill the prawns until opaque in the center, about 2 minutes per side. Serve with the aioli and fresh limes on the side for squeezing.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.