Grilled Prawns/Shrimps with Lemon Garlic Caper Sauce

Grilled Prawns/Shrimps with Lemon Garlic Caper Sauce

Ingredients:

For grilled prawns/shrimps

  • 2 pieces large prawns/shrimps, about 1 lb (0.5 kg);
  • 2 pieces bamboo skewers;
  • 1 teaspoon vegetable oil (for high heat);
  • 2 teaspoons unsalted butter;
  • Sea salt.

For lemon garlic caper sauce

  • 5 - 6 caper berries, or 1 tablespoon capers;
  • 1 tablespoon minced garlic;
  • 2 tablespoons lemon juice;
  • 1 tablespoon Japan vinegar;
  • 1 teaspoon honey, adjust to taste;
  • 1 teaspoon olive oil;
  • Sea salt, adjust to taste.

Recipe:

Serving for 2
(1 prawn/shrimp as appetizer)

For grilled prawns/shrimps

  1. Pre-heat oven to 350˚F (180˚C);
  2. Devine prawns/shrimps;
  3. Clean and wrap with paper towel to dry;
  4. Put back to refrigerator until ready to cook;
  5. Push bamboo skewers in prawns/shrimps lengthwise to hold the shape;
  6. Add vegetable oil in a sauté pan over medium high heat;
  7. Place prawns/shrimps in;
  8. Turn after a minute and cover;
  9. Cook until prawns/shrimps turn pink, about 1 1/2 minutes on each side;
  10. Put in oven for 2 minutes and 1 minute on ther side if it needs;
  11. Take them out and let them rest before cutting;
  12. Melt 2 teaspoons unsalted butter in the hot sauté pan;
  13. Mix in 1/4 teaspoon sea salt, adjust to taste;
  14. Add butter sauce to prawns/shrimps
  15. Top with lemon garlic caper sauce, serve warm.

For lemon garlic caper sauce

  1. Slice caper berries;
  2. Mix minced garlic and lemon juice;
  3. Add in honey, adjust to taste;
  4. Then caper berry slices;
  5. Add sea salt, adjust for taste;
  6. Top with olive oil.

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