Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette Recipe

Name: Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 1 cup pure olive oil; 1/2 fresh habanero or Scotch Bonnet chile, chopped; 1/4 cup fresh lime juice; 2 tablespoons water; 1 tablespoon honey; 1/4 cup cilantro, chopped; Salt and pepper, freshly ground; 16 prawns, heads and shell on; Olive oil; Salt and freshly ground pepper; 1/4 cup fresh cilantro, chopped

Servings: persons

6 garlic cloves
1 cup pure olive oil
1/2 fresh habanero or Scotch Bonnet chile, chopped
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon honey
1/4 cup cilantro, chopped
Salt and pepper, freshly ground
16 prawns, heads and shell on
Olive oil
Salt and freshly ground pepper
1/4 cup fresh cilantro, chopped

1
Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown.
2
Remove the garlic from the oil and place in a blender.
3
Reserve the oil and let cool slightly.
4
Add the habanero, lime juice, water and honey to the garlic in the blender and blend until smooth.
5
With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified.
6
Add the cilantro and blend for 5 seconds.
7
Season with salt and pepper to taste.
8
Cook the prawns.
9
Heat the grill to high.
10
Brush the prawns with olive oil and season with salt and pepper.
11
Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through.
12
Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 garlic cloves, 1 cup pure olive oil, 1/2 fresh habanero or Scotch Bonnet chile, chopped, 1/4 cup fresh lime juice, and more.

Yes, Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette

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