Sunday, March 29, 2009

Chili-Cilantro Prawns

I found this recipe on the by Michelle Bernstein. These little guys were out of this world! I marinated them for about 7 hours and I was sure to reserve about 1/2 cup of the marinade before putting the prawns in. I didn't happen to have any sugarcane (?) skewers so I used Rosemary skewers from my yard. :) After I grilled the skewers, I let them cool for a few minutes before putting them over a bed of lettuce, mache, & ciliantro. I put some avocado on the side and drizzled the reserved marinade over the whole dish. OMG YUM! We had a few leftover that I popped in the fridge and they are almost even better chilled!!! Another way I might serve these next time is in a martini glass swimming in the marinade...kind of like a ceviche cocktail....and with some diced avocado and tortilla chips. Avocado goes perfectly with the lime and cilantro flavors. Next time I plan to use two habaneros rather than one because it wasn't hot enough for me. Also, the marinade made plenty, so I will double the amount of prawns, too! Ok, I'll shut up now and get to the recipe! :)

Chili-Cilantro Shrimp Skewers

(Michelle Bernstein)



  • 1 bunch cilantro, chopped coarsely
  • 1 habanero chile, chopped
  • 4 shallots, chopped
  • 2 lemons, zested
  • 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 1/4 vegetable oil
  • 16 jumbo shrimp, cleaned, deveined
  • 8 sugarcane skewers
  • Marinade
  • 1/4 bunch cilantro leaves, as garnish


Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish."

No comments:

Post a Comment