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Lemon Basil Prawns

Lemon Basil Prawns

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Serving size: 2

1 clove garlic, peeled and finely minced
1 teaspoon basil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Prawns (16-20 count), peeled and deveined, or 2 swordfish steaks, 170g each (same thickness)*
Lemon wedges for garnish

Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream whisk until completely emulsified.

Dry the prawns completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart® Griddler on High setting.

When Griddler  is hot, drain prawns. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill prawns for 2 1/2 to 3 minutes.

Transfer to warmed plates and garnish with lemon wedges to serve.

Nutritional information per serving (prawns): Calories 340 (38% from fat)  – carb. 5g – pro. 46g – fat 14g – sat. fat 2g – chol. 345mg  – sod. 670mg  – calc. 138mg  – fibre 0g

*Grill swordfish for 4 to 5 minutes, do not overcook or it will become dry. Internal
temperature should be 60degC or more to taste when tested with an instant read thermometer.

Cook’s Tip: When prawns are grilled, they have a much better texture after a short period of brining. To brine the prawns, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water stir until brine is cold. When cold, add prawns and brine the prawns for 30 to 60 minutes in the refrigerator.

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