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Saturday, April 16, 2011

Grilled Prawns, Mediterranean Style

Grilled Butterflied Prawns, Mediterranean Style
Difficulty: EASY
Servings: 4

Nutrition Information:
Calories 390
Protein: 47g; Carbohydrates 4g.
Fat:  mono 8g; poly 3; saturated 3
Fiber: 0.5g

About This Recipe

I used Freshwater Prawns which are farm-raised (mostly in China) and imported.  They are readily available year round, but you can use any variety of very large (8-12 per pound) shrimp. To retain their full flavor, marinate and grill the shrimp with the SHELL ON. For more even cooking and to allow the marinade to better penetrate the prawns, I butterfly them as shown. We prefer these with drawn garlic butter (I use 75% lightly-salted butter to 25% extra virgin olive oil infused with 3 cloves of pressed garlic).

Mediterranean Style Grilled Prawns,
Grilled Marinated Asparagus, recipe here and Quinoa Pilaf, recipe here.


  • 2 Pounds Large (8-12 per lb.) Raw Freshwater Prawns SHELL ON
  • 4 Cloves Garlic (pressed)
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Prepared Horseradish
  • 1/2 teaspoon Salt
  • 1 Pinch Red Pepper Flakes
  • 2 Tablespoons Tomato Paste
  • 1/2 Ounce (1/2 of a 1-oz pkg) Fresh Basil (minced)
  • 1/4 Cup Dry White Wine or Vermouth

Drawn Garlic Butter (Optional)
  • 3 Cloves Garlic Pressed
  • 6 Tablespoons Lightly Salted Butter
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)


  1. Prep Garlic Butter if using: In a small microwave-safe bowl, microwave garlic, butter, and EVOO until butter is melted. Stir and set aside to infuse until ready to serve shrimp. Rewarm at serving time.

  2. Butterfly Prawns: Using a paring knife, cut each prawn through the back about 3/4 of the way through the body. Turn the prawns over and press down as shown to create butterfly.

  3. In a small bowl whisk together all marinade ingredients.

  4. Place butterflied prawns and marinade into a zip top bag and refrigerate at least 4 hours (up to 24 hours), turning bag occasionally to evenly distribute marinade.

  5. Preheat BBQ to medium-high and grill prawns flesh-side down just until the shells begin to turn orange (about 2-3 minutes).

  6. Turn prawns shell side down, and continue grilling about 1-2 more minutes just until the flesh is opaque. DO NOT OVER COOK.
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