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Shrimp on the Barbie | Grilled Shrimp Recipe with Basting Sauce
Today we're making the classic Shrimp on the Barbie recipe that costs an arm and a leg at popular chain restaurants here in the US. You order this skewer with a steak, and it costs $9-$10 for 3-4 shrimp... Why not make it at home for pennies?
Recipe Link:
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0:00 Introduction
1:24 Ingredients
1:54 Making the Basting Sauce
4:55 Basting the Shrimp
6:05 Grilling the Shrimp
8:40 Final Baste After Grilling
9:35 Presentation
9:57 The Taste Test
Throw another shrimp on the barbie, I mean prawn
Shrimp on the barbie is not actually an Australian saying, it was made up by Paul Hogan for an advertising campaign back in 1984 to entice American’s to our borders.
Now we have spent the last 40 years explaining that we do not actually say shrimp, we call them prawns
Now in saying that, I hope you enjoy these prawns of fury.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
#BBQ #barbecue #prawn #shrimp #hibachi #weber #schueysbbq
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Main Ingredients:
12 large black tiger prawns
Marinade Ingredients:
Juice of one lime
2 tablespoons of sesame oil
4 cloves of garlic (crushed)
1 teaspoon of grated ginger
1 teaspoon of hot paprika
1 teaspoon of chilli flakes
½ teaspoon of kosher salt
½ teaspoon of garlic powder
¼ teaspoon of black pepper
Garnish Ingredients:
Lime juice (squeezed over cooked skewers)
Fresh Parsley (finely chopped and sprinkled over cooked skewers)
Items Used:
Weber Go Anywhere (hibachi style grill)
Chimney Starter
Heat proof gloves
Lump charcoal
Fire lighters
Feeds: 4 to 6
Style of cooking: Direct grilling
Preparation Time: 40 minutes
Cook Time: 4 minutes
Rest Time: N / A
Cuisine: Australian
Hydration: 1 x beer
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Do Australians Say Shrimp on the Barbie?
Australia ~ Country 109
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grilled shrimp on the barbie outback
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BBQ Garlic Prawns | Curtis Stone's BBQ Recipes | Coles
Barbecued prawns? Yes please! Fire up the barbie and give Curtis' BBQ garlic prawns (recipe below) a go.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Curtis Stone’s garlic prawns
Serves 8 Prep 15 mins Cooking 10 mins
4 slices Coles Finest by Laurent White Sourdough Vienna*
1/3 cup (80ml) olive oil, divided
20g butter, divided
1 shallot, finely chopped
1/2 tsp dried chilli flakes (optional)
1/2 tsp fennel seeds
1 tsp ground paprika
1kg raw banana prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
1 lemon, rind finely grated, juiced
2 tbs chopped flat-leaf parsley
1. Heat a barbecue on medium. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium - do not use on induction stovetop.) Brush bread with a little olive oil. Cook, pushing down with the turner, for 1 minute each side or until lightly charred. Transfer to a plate.
2. Turn the teppanyaki plate, flat-side up. Heat half the remaining oil and half the butter. Add the shallot, fennel seeds, chilli flakes, if using, and paprika. Cook, stirring, for 2 mins or until shallot softens.
3. Increase heat to medium-high and add the remaining oil and butter. Add the prawns, garlic, lemon rind and lemon juice. Season. Cook, turning occasionally, for 3-4 mins or until prawns curl and change colour. Sprinkle with the parsley.
4. Transfer teppanyaki plate to a heatproof serving surface. Serve with sourdough toast.
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Want more easy recipes? Check out our ‘BBQ season’ playlist which includes:
Curtis Stone’s Steak Sandwiches with Caramelised Onions:
Beef and Potatoes with Coriander Chimichurri:
Grilled Corn with Pickled Jalapeno and Avocado Aioli:
BBQ peach & Jerk Chicken Skewers:
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