Grilled Prawns With Tomato Salsa


Grilled Prawns With Tomato Salsa

If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.

Ingredients for making the Salsa

Salsa

  • 1 large shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • Salt and black pepper
  • 1 tablespoon small capers
  • 1/2 cup (heaping) chopped black olives
  • 2 pounds plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped parsley

For Shrimps

  • 2 pounds large shrimp, peeled and de-veined
  • 3 tablespoons extra virgin olive oil
  • Salt to taste

Method of making the shrimps

  • Soak the shallots in vinegar: Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.
  • Blanch and peel the tomatoes: The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.
  • Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.
  • Combine salsa ingredients: Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.
  • Prepare the shrimp to grill: If you haven’t already done so, peel and de-veined the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.
  • Grill the shrimp: Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.
  • Serve: When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.

Please Note

Arrange the prawns/shrimps on the Tomato salsa or you can arrange as per your suitability.enjoy with love !!

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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