marinated, caribe dusted grilled prawns

[Bier Meister]

some know that about 2 months ago i came in with high cholesterol... as a result i have been grilling more. pretty much have been throwing things together.

 

 

1 lb 6-8 count prawns

juice of 2 limes (small)

juice of 1 orange

1 tbs garlic

2-3 tbs chopped cilantro

1/4-1/2 c canola oil

 

2 tbs caribe spice (i've seen it in every mexican section in the supermarket)

2 tbs sugar

 

combine juices, garlic, cilantro, oil. in a separate bowl mix caribe and sugar

 

deshell, clean, and butterfly prawns: partially cut down the back of the prawns. skewer the prawns from tail to front. i usually go with 2-3 prawns/ skewer. set skewers in shallow long pan/dish. pour marinade over skewers... makes sure they all get coated. let marinate for 15-20 min.

 

lightly dust both sides with the caribe/sugar mixture. grill about 3 min per side....

 

 

 

i served these taco style with carmelized red onions, steamed rice, and an avocado relish (guacamole with less avocado)...... these were awesome. i might use this for my apre menu when i open my place.

[twiley]

Isn't shellfish still high in cholesterol?

 

Sounds good though, I'll give it a try.

[Bier Meister]

Isn't shellfish still high in cholesterol?

 

yeah..... but the meals i have been making have a lower total....... cooking methods and sauces make a bigger difference.

[nogohawk]

Isn't shellfish still high in cholesterol?

 

Sounds good though, I'll give it a try.

 

 

Agree ... have to keep this one handy. Thanks BM.

 

Just made a batch of home-made pesto this weekend ... any suggetions?

 

I usually just use with various pastas and sauce (Alfredo is a fav!) or on a pizza crust.

 

 

Bummer about the HighC ... I just try and ignore mine.

[Jimmy Neutron]

some know that about 2 months ago i came in with high cholesterol... as a result i have been grilling more. pretty much have been throwing things together.

1 lb 6-8 count prawns

juice of 2 limes (small)

juice of 1 orange

1 tbs garlic

2-3 tbs chopped cilantro

1/4-1/2 c canola oil

 

2 tbs caribe spice (i've seen it in every mexican section in the supermarket)

2 tbs sugar

 

combine juices, garlic, cilantro, oil. in a separate bowl mix caribe and sugar

 

deshell, clean, and butterfly prawns: partially cut down the back of the prawns. skewer the prawns from tail to front. i usually go with 2-3 prawns/ skewer. set skewers in shallow long pan/dish. pour marinade over skewers... makes sure they all get coated. let marinate for 15-20 min.

 

lightly dust both sides with the caribe/sugar mixture. grill about 3 min per side....

i served these taco style with carmelized red onions, steamed rice, and an avocado relish (guacamole with less avocado)...... these were awesome. i might use this for my apre menu when i open my place.

 

 

It's spelled, "shrimp."

[Bier Meister]

 

 

Just made a batch of home-made pesto this weekend ... any suggetions?

 

I usually just use with various pastas and sauce (Alfredo is a fav!) or on a pizza crust.

 

 

 

 

yeah...pastas, pizzas, risotto, for dipping bread, garnish for brushetta.

[Bier Meister]

It's spelled, "shrimp."

 

 

 

Prawns are edible, shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. They are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro="tree"; branchia="gill"), but is lamellar in shrimp. The sister taxon to Dendrobranchiata is Pleocyemata, which contains all the true shrimp, crabs, lobsters, etc.

 

In various forms of English, the name "prawn" is often applied to shrimp as well, generally the larger species, such as Leander serratus. In the United States, according to the 1911 Encyclopedia, the word "prawn" usually indicates a freshwater shrimp or prawn. In Middle English, the word "prawn" is recorded as prayne or prane; no cognate form can be found in any other language. It has often been connected to the Latin perna, a ham-shaped shellfish, but this is due to an old scholarly error that connected perna and parnocchie with prawne-fishes or shrimps. In fact, the Old Italian perna and pernocchia meant a shellfish that yielded nacre, or mother-of-pearl.

 

Commercial and culinary use

As used in commercial farming and fishery, the terms shrimp and prawns are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is more commonly on menus than the term "shrimp", which is used more often in the United States. Australia and other Commonwealth countries follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. (Paul Hogan's use of the phrase "I'll slip an extra shrimp on the barbie for you" in a television advertisement was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.)

[montster]

is there a substitute for caribe? i went to one store and they didn't have it (checked the spices and mexican food aisle). then later i went to another store specifically to check for it, and i got 10 other things and forgot to look for caribe.

[Bier Meister]

you could get some dried anchos or guajillos.... seed them then grind them in a spice grinder (or coffee grinder)..... or for simplicity...combine some dried cayenne, chili powder, cumin.....