How do you grill Prawns. These are whole Prawns in the shell with
claws (not big shrimp). Do you par-boil them first or just throw them
on the grill? With lobster, I would boil it first. Given that these
are smaller, I don't know if that is necessary.

In om,
MC typed:
> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

I absolutely would not par-boil them under any circumstances. Devein them if
you like, but I'd leave the shells on for grilling. Just brush 'em with some
oil and throw 'em on the barbie.

Some people might brine or marinade them, but I don't think its that
necessary.


--

Hasta,
Curt Nelson

MC wrote:

> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

How big are they? I do large tiger shrimp om the grill once in a while. I
make a marinade of olive oil, lime juice, ketchup, salt, pepper, crushed
garlic, chopped parsley, Worcestershire sauce and hot sauce and let them
shrimp marinate for about 2 hours. Then I grill them over direct heat,
watching for the colour change and for the tails to curl. They turn pink
and tighten up when they are cooked. Cooking time depends on their size,
but the pink and the curl are good indicators of them being done.
Marinating and cooking in the shell results in better flavour and texture,
and it slows down the eating. Otherwise, you would gobble them up in no
time and want lots more.

"Prawn" and "shrimp" are market names, each used for a variety of species
and by no means uniform across the country (or across fishmarkets in the
same city, for that matter). I don't think that "prawns, not shrimp" means
very much.

That said, I would throw them on a hot grill and cook 30-60 seconds on each
side.
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"MC" > wrote in message
om...
> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

MC > wrote:
> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

Why par-boil prawns? Just skewer the prawns (so they don't fall through
the grill and to make it easier to handle them). Grill for a couple of
minutes. Flip the prawns over, grill two minutes or three more. That's it.

"MC" > wrote in message
om...
> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

http://travel.vsnl.com/palmland/prawns.jpg
I think this is what the OP is talking about. Much bigger than the big
shrimp that are often called prawns here. Can't help on how long to cook
them though

The term "prawn" is widely used to mean several things. Most commonly,
it means shrimp that are U16 or smaller. Technically, as I understand
it, a prawn is not a shrimp at all, but more like a lobster or
crayfish. See here for a decent explanation:
http://food.epicurious.com/run/foodd...?entry_id=9750


"Angie" > wrote in message >...
> "MC" > wrote in message
> om...
> > How do you grill Prawns. These are whole Prawns in the shell with
> > claws (not big shrimp). Do you par-boil them first or just throw them
> > on the grill? With lobster, I would boil it first. Given that these
> > are smaller, I don't know if that is necessary.
>
> http://travel.vsnl.com/palmland/prawns.jpg
> I think this is what the OP is talking about. Much bigger than the big
> shrimp that are often called prawns here. Can't help on how long to cook
> them though

(MC) wrote in message . com>...
> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

Naahhhh...don't par-boil them. I just marinade them for 30-45 min.
with good olive oil, dry sherry, a healthy sprinkle of sweet smoked
spanish paprika, and enough chopped garlic to make your eyes water.
Skewer them, grill 'em, squeez some fresh lemon or lime juice on, and
people will be grabbings them outta your hand before you get them to
the table.

Cheers

On 24 May 2004 13:36:13 -0700, MC wrote:

> How do you grill Prawns. These are whole Prawns in the shell with
> claws (not big shrimp). Do you par-boil them first or just throw them
> on the grill? With lobster, I would boil it first. Given that these
> are smaller, I don't know if that is necessary.

If you can and it doesn't bother you get them with their heads on. You can
get them that way at some Asian Groceries. Do not remove the shell or the
head. Sprinkle them with course salt and cook them on a very hot grill no
more than a minute or two on each side.

Then when you eat them, break the head off and suck the juice out before
eating the rest. It may sound strange, but it is very good.

--
JakeInHartsel

Food, The Art Form that You Can Eat

On Wed, 26 May 2004 20:22:46 -0600, Glenn Jacobs
> wrote:

>On 24 May 2004 13:36:13 -0700, MC wrote:
>
>> How do you grill Prawns. These are whole Prawns in the shell with
>> claws (not big shrimp). Do you par-boil them first or just throw them
>> on the grill? With lobster, I would boil it first. Given that these
>> are smaller, I don't know if that is necessary.
>
>If you can and it doesn't bother you get them with their heads on. You can
>get them that way at some Asian Groceries. Do not remove the shell or the
>head. Sprinkle them with course salt and cook them on a very hot grill no
>more than a minute or two on each side.
>
>Then when you eat them, break the head off and suck the juice out before
>eating the rest. It may sound strange, but it is very good.

A good idea with any crustacean that comes with head on.

I.e. crevettes rouge, crayfish, prawns, Maine shrimp


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .