Grilled Thai Red Curry Prawns are a flavorful and easy Sunday brunch. The giant shrimp are impressive and remain succulent in a simple sauce. Whisk together a quick marinade using red curry paste, fish sauce, and lime juice. Just three simple ingredients that pack a ton of flavor.
After 30 minutes of marinating, I grilled the prawns on a stove-top grill pan ( but an outdoor grill would be even better!), and then tossed them in a sauce made from melted butter and a bit more curry paste. This created a luscious sauce that coated the shrimp thoroughly (all the better for licking off your fingers later on!).
To eat, I like to serve these in a big bowl, with a separate bowl for shells and a big pile of napkins on the side. It’s a fun, messy dish that’s perfect for sharing with friends. Try it with cold beers or a fizzy sparkling wine to cut through the heat.
This recipe will also work with peeled shrimp, though in that case you really only need to marinate for about 10 minutes, and the cook time will also be shorter.
Grilled Thai Red Curry Shrimp
10 giant whole Prawns (with heads on)
4 tablespoons Thai red curry paste
1/4 cup fish sauce
1 lime, juiced
1 teaspoon kosher salt
3 tablespoons butter, melted
Dried Thai basil, red chile flakes for garnish
Use a pair of kitchen shears to snip along the back of the prawns, pulling out the vein. Place prawns in a large bowl. Add half the curry paste, the fish sauce, lime juice, and salt, and toss until evenly combined and coated. Place in fridge and let marinate 30 minutes.
Combine melted butter and remaining curry paste in a clean large bowl.
Heat a grill pan or outdoor grill, and cook the prawns 2-3 minutes on each side, or until fully cooked and slightly charred. Add the cooked prawns to the bowl with the butter and curry paste, then toss to coat evenly.
Place in a serving bowl and season with kosher salt. Garnish with a sprinkle of dried basil and chile flakes.
Serves 4 as an appetizer or 2 as an entree
Recipe courtesy of Alejandra Ramos
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Lobster Roll make an elegant Sunday brunch that will allow you to spend more time entertaining and less in the kitchen. This recipe will show you on how to easily cook lobsters at home and create a delicious and amazing dish.
800 ml water to boil the lobster
1 kg live small lobsters, or you only need a half kilo if they are already cooked
45 gr of mayonnaise
A pinch of salt
Ground black pepper
Three pieces of hot dog buns
30 gr of unsalted butter
1. First, prepare a pot and fill with water. Turn on the heat and cook the water until boiling. Then, add the lobsters and don’t forget to put the lid on. Cook the lobsters for around 8 minutes or until you can see the lobsters has turned light red. Next, remove the lobster and let it rest for a while to cool.
2. After the lobsters are cooled enough, you can crack the shells. You need to do this carefully to pick the meat out of its tail and claws. If you have gathered all of the meat, then you need to cut the meat into small pieces or specifically into bite-sized pieces.
3. In a medium bowl, put the mayonnaise, lemon juice, honey, salt, black pepper and the chives. Combine these ingredients until they are completely mixed. After that, you may set this aside and prepare other ingredients. To continue, you may prepare the hot dog buns.
4. Here, you need to trim both sides of the buns for about a quarter inch. Also, don’t forget to spread the butter on top of the buns. Then, prepare a skillet and turn the heat up over medium heat. Toast the buns on it for a few minutes until they turn golden brown. Next, you may add the lobster into the buns as the fillings.
If you have reached this step, then you have finished cooking the dish, and you can immediately serve your homemade Lobster Rolls that taste as best as the fresh lobster. Moreover, it is combined with a delicious sauce that can make your lobsters taste much delicious. Thus, you won’t regret this.
Brisket Grilled Cheese is a gooey comfort food sandwich at its best! All you need is a few slices of leftover Brisket to make this work.
- 8 slices Italian bread or Texas toast
- 1 cup heaping shredded Cheddar cheese
- 1 cup heaping shredded Monterey Jack cheese
- 2-3 slices leftover brisket, shredded
Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.
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