Tangy Garlic Prawns

    (140)
    10 mins

    This is a wonderful dish for when you want to cook a special treat. You can bbq or sauté the prawns with the marinade and use the sauce with pasta or soak it up with a good quality bread.


    134 people made this

    Ingredients
    Serves: 6 

    • 110ml olive oil
    • 1 tablespoon Dijon mustard
    • 3 cloves garlic, minced
    • juice of 1 lemon
    • juice of orange
    • 1 teaspoon dried basil, or to taste
    • 2 tablespoons white wine (optional)
    • 30 tiger or king prawns, peeled and deveined

    Directions
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
    2. Heat a frying pan over medium heat and cook prawns till they turn pink.
    3. If BBQing, heat barbecue to high heat. Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once, until pink.

    Note:

    Allow 1 hour for the prawns to marinate.

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    Reviews and Ratings
    Global ratings:
    (140)

    Reviews in English (97)

    by
    184

    I actually marinated the prawns, then sauteed them in butter and garlic. Afterwards, I reduced the marinade and put on angel hair pasta. It was excellent.  -  24 Jul 2004  (Review from Allrecipes US | Canada)

    by
    142

    This was FANTASTIC! I tweeked it a little. I added three heaped tbsp of dijonnaise mustard (DIJON/MAYONNAISSE), melted butter, and twice the amt of garlic into the marinade. Marinated it for one hour. Instead of grilling them i poured the marinade into a shallow pan, took the sauce up to the boil and then stirred in the rest of the prawns until cooked! The sauce was great served with freshly baked rolls.  -  25 Mar 2006  (Review from Allrecipes US | Canada)

    by
    75

    I'm not sure why there aren't any other reviews for this recipe. It was very good. Maybe some people are turned off by the term prawn. Anyway, it is a good recipe that both my family and friends enjoyed on Father's Day. Thanks.  -  15 Jun 2003  (Review from Allrecipes US | Canada)

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