Mediterranean BBQ Prawns

After breakfast, Raspberry and I went for a look-see at the wet market.. after browsing for a bit, she suggested maybe we should try BBQ prawns for tonight’s dinner.. we found some nice fresh semi-large prawns.. only $6 for 8 pieces.. nice!!

Pair it up with some capsicum, eggplant, mushrooms and cheese.. oh yummy!

Mediterranean BBQ Prawns

Marinade

1. 8 cloves garlic
2. 10 basil leaves
3. 1/2 cup olive oil
4. salt & pepper

Ingredients

1. 8 medium-large prawns (trimmed & butterfly, shells on)
2. 2-3 small eggplant (sliced thin)
3. 6-8 fresh shiitake mushrooms/button mushrooms (cut off stem)
4. 2 capsicum (cut in halves and de-seed)
5. 1 tomato (sliced thin)
6. mozzarella cheese
7. butter
8. salt & pepper

Method

1. Chop up the ingredients in ‘Marinade’ into smaller bits and grind them up in a food processor, mix well with olive oil.
2. Coat the eggplant slices & capsicum with some of the marinade and additional olive oil (if needed)
3. Heat grill for 3-4 mins.
4. Place eggplant and capsicum on hot grill and cook for 2-3 mins. Turn over and cook for another 2-3 mins. Put aside when done.
5. Put some butter into the cavity of the mushrooms and top up with mozzarella cheese.
6. Put into pre-heated oven at 180C for 5 mins till cheese has melted.
7. Clean prawns and butterfly them while keeping the shells on.
8. Stuff the marinade into the prawns and coat liberally.
9. Place butterfly prawns on grill with the flesh faced down.
10. Cook for 1-2 mins. Turn over and cook for another 1-2 mins till prawns turn a reddish orange colour.
11. Remove from heat and let it rest for 3-4 mins.
12. Stack the eggplant slices onto a plate. Garnish with capsicum, mushrooms and tomato. Finally place the prawns onto the eggplant.
13. Serve with a lemon wedge and pair with a yummy white wine. In our case, it was a Semillon Sauvignon Blanc from South Australia.

 

Look at that bright orange and green.. isn’t it enticing?