Hey guys! Hope you had a wonderful weekend! With the predicted rainfall for the weekend in Orange, I have been spending a lot of time in the kitchen over the weekend, cooking up a storm. For this post, let’s give chicken a break. Today is all about prawns. Australian prawns.
Did you know that 40% of Australian prawns eaten at Christmas and on average, each Australian eats 24 prawns per year?
In an effort to encourage us to incorporate more prawns consumption into our diet, the Australian prawn farmers and fishers have come together for the first time to launch the ‘Love Australian Prawns’ campaign. As I a big supporter of Australian prawns myself, am excited to join the campaign to spread the love for Australian prawns.
I have shared several prawn recipes in the past. I have stir fried them. I have “curried” them. And now, grilled. They are versatile ingredients to cook with and I love the fact that they don’t require much time to cook. I also love that they are low in fat and have zero carbs!
After giving some thought on how I can tempt you with an amazing prawn recipe, keeping in mind that simplicity is the best policy, let’s travel to Mexico with our palate and try this fajita spiced grilled prawns and my cheat version of the Mexican green rice.
Marinated Grilled Prawns with Green Rice Salad
What you’ll need for 4 servings:-
- 500g raw Australian prawns, peeled & deveined
- 20g fajitas spice mix (I used Old El Paso Fajitas Spice Mix)
- 3 tbsps canola oil
- 1/8 cup fresh flat-leaf parsley + extra for garnish
- 1/8 cup fresh coriander leaves + extra for garnish
- 1 small clove of garlic, peeled & roughly chopped
- 2 tbsps olive oil
- 1 lime (juice from 1/2 lime for the dressing; 1/2 lime sliced in wedges as garnish)
- 1/2 tsp salt
- 2 cups cooked rice
- 1 small red capsicum, diced
Equipment: A small food processor
Marination time: At least 30 minutes
Marinate: Whisk fajita spice mix with 3 tbsps canola oil in a bowl with a fork until well mix, add prawns to the spice mixture toss to coat the in spices. Allow the prawns to marinate for at least 30 minutes in the fridge.
Rice Salad: In a small food processor, add parsley, coriander, garlic, olive oil, juice from 1/2 lime and salt. Process until fine. Mix the dressing with the cooked rice and set aside in the fridge until you’re ready to serve. Add the diced capsicum, more parsley & coriander to the rice mixture just before serving. (I’d like to retain the crisp of the capsicum for this rice salad)
Grilled Prawns:- Grill prawns in a pan or griddle pan in batches. Serve the grilled prawns on a bed of the green rice salad and scatter more coriander and parsley as well as the lime wedges. Squeeze some lime juice before eating.
Don’t forget to find out how you can win a $100 Woolworths Gift Voucher below!!! (Open to Australian residents only)
To celebrate the ‘Love Australian Prawns’ campaign, one Fuss Free Cooking reader is going home a $100 Woolworths Gift Card. It’s worth noting that Woolworth stores are one of the retailers who will have the Love Australian Prawns recipes and logos in stores
All you have to do is to tell me in the comment box below:
“What is your favorite prawn moment/ memory/recipe?”
The giveaway is open to 20th November 2013. *Important* Please note that the entry is open to all Australian residents, aged 14 and over and the prize. Prizes are not transferable and cannot be taken as cash.
The most creative entry will go home with the gift card. Good luck!!! 🙂
In the meantime, you are looking for more information on Australian prawns or recipes, you can check out the website: http://australianprawns.com.
Don’t forget to subscribe to Fuss Free Cooking for regular meal inspirations delivered straight to your inbox!
Regina Doyle says
My favourite Prawn time would have to be getting freshly cooked prawns, sitting with the family, peeling & eating them with homemade thousand island dressing as the dunker. Of course on a nice warm summer’s day especially Christmas day!!!
Yum, sounds like a great time to me! 🙂 Thank you for your entry.
Chung-Ah | Damn Delicious says
I think I just found tomorrow’s dinner!
Hi Emily my favourite prawn memory is going on a family holiday at Port Stephens.
On a early morning walk with Mum & Dad we convinced a fisherman to sell us some prawns fresh off the boat.
They were the best prawns I’ve had!
Katherine Ryan says
Watching my dad boil up prawns in salted water on our BBQ, then cool them in the fridge for later. Then we’d peel them (my dad very quickly, me painfully slow) and mix together mayonnaise and tomato sauce to have with them on a sandwich. 🙂
This looks so awesome that I have already started feeling hungry! I love prawns and this combination looks ultimate! 🙂
My favourite prawn memory is eating freshly made pasta with home made tomato sauce cooked with basil and prawns while my dad tried to sing Dean Martin’s “That’s Amore”.
My first experience with prawns (many years ago) was catching them – lights, nets and buckets at the ready whilst on holidays with friends. Something I would love to try again!!
Michelle Sinn says
Apricot curry prawns….
9 tablespoons of apricot jam/preserve
4 tablespoons of melted butter
2 1/2 teaspoons of dijon mustard
1 1/2 teaspoons of rice vinegar
2 1/2 teaspoons of curry powder
1/2 teaspoon of curry powder
Pinch cayenne pepper
2 kilos prawns, peeled, deveined and butterflied
Salt and pepper
Coriander for garnishing
Combine apricot, butter, mustard and rice vinegar in a bowl. Add curry powder and cayenne. Mix well. Add to prawns and toss evenly to coat.
Arrange on aluminium foil lined baking sheet and sprinkle generously with salt and pepper. Grill until prawns opaque and coating bubbles (about 4 mins).
Arrange on serving plate, pour over sauce and garnish with coriander.
Have amazing memories with great friends enjoying together our fabulous Australian prawns served in so many delectable ways!
JILL MACMULLEN says
Fresh Australian prawns – what a sensation,
a delectable healthy treat, and great for celebrations.
Lemon, parsley and garlic barbequed prawns,
it’s so addictive, you’ve been warned!!
Get fresh prawns straight from co-op boat,
add prawns to lemon and garlic – toss to coat,
Marinate in fridge for thirty minutes,
more if you wish, there’s no real limit!
Thread prawns onto skewers, set barbeque heat,
it’s best on high, it can’t be beat.
Cook for 2 minutes on each side,
Then take your taste buds for a ride.
That tantalizing, juicy, caramelized taste,
Will ensure these prawns won’t go to waste.
These prawns for me were love at first bite,
so simple yet tasty, they’re such a delight.
When I was young we would meet the trawlers as they came in from the bay. The prawns were so fresh, we would cook them up and serve them with just a squeeze of lemon. Delicious memories!
Sarah T says
May not my most happiest memory relating to prawns but it definitely is my most memorable. As a child sitting around on a hot Australian Christmas Day with my cousins in the back yard and I was dared to eat a prawns eye and I actually did! I do love prawns but have not been tempted to eat a prawn eye since!
Benjamin Travia says
My first encounter with a prawn at age 10. I was required to peel the shell. It was both painstaking and unrewarding as the flesh was insufficient. I’ve never forgiven prawns for this injustice.
My favourite memory is eating prawns on the beach in Bali. Messy fingers and the most amazing sunset! It was pure bliss!! 🙂
My first year out of college. With limited cooking skills I fried up some Australian garlic prawns with a chorizo sausage and an avocado side salad every single night for an entire year. So tasty I never got sick of it and when I had people over they seriously thought I was some kind of masterchef.
Thank you for sharing, this will be our summer dinner tonight!
Greets from Belgium
I hope you will like the recipe, Isabelle! And happy summer to you. It’s winter over here in Australia.