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Barbecued balsamic prawns with garlic and thyme butter
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up delicious grilled prawns for a fresh and exciting weekend meal.
Ingredients:
  • 8.00 gm brown sugar
  • 62.50 ml balsamic vinegar
  • 1kg medium green prawns, peeled, deveined (tails intact)
  • 3 garlic bulbs, cloves peeled
  • 60g butter
  • 40.00 ml cream apera (sherry)
  • 1 tsp finely chopped fresh thyme leaves
  • 30cm baguette, cut diagonally into 1cm-thick slices
  • 250.00 ml small fresh basil leaves
  • 250.00 ml baby spinach
  • 500.00 ml fresh flat-leaf parsley leaves
  • 18.20 gm olive oil
Instructions:
  • In a glass or ceramic dish, combine sugar, 2 tablespoons of vinegar, and prawns. Mix well to coat the prawns. Refrigerate for 10 minutes to marinate.
  • Cut the garlic cloves in half (quarter any large ones). In a small saucepan over medium heat, melt the butter and apera for 3 to 4 minutes. Stir in the garlic and thyme, bringing it to a boil. Reduce heat to low, cover, and cook for 15 minutes until garlic is tender. Increase heat to medium, boil for 3 to 4 minutes until garlic begins to turn golden. Transfer to a small serving dish.
  • Lightly coat bread slices with oil. Preheat a barbecue hot plate to medium-high heat. Cook prawns on hot plate, tossing occasionally, for 4 to 5 minutes until browned and cooked through. While prawns are cooking, toast bread on chargrill for 1 to 2 minutes each side until lightly golden.
  • Combine basil, spinach, and parsley in a bowl. Drizzle with oil and the remaining vinegar. Season with salt and pepper, then toss gently. Plate the salad, top with prawns, and serve alongside the garlic mixture and toasted baguette slices.

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