Stuffed Oversized Shrimps
Stuffed Oversized Shrimps
30 extra large Prawns
6 tablespoons of butter, raw (90ml)
2 tablespoons of olive oil (30ml) + 1 tablespoon (15ml)
Salt and pepper to taste
2 tablespoons of tequila (30ml)
4 tablespoons of shrimp stuffing mix (60ml)
Shrimp Stuffing
4 tablespoons of Italian breadcrumbs (60ml)
2 tablespoons of parsley, chopped (30ml)
2 tablespoons melted butter (30ml)
1 tablespoon of olive oil (15ml)
1 tablespoon of tequila (15ml)
1 shallot, diced
1 garlic bulb, roasted
Salt and black pepper to taste
Prepare roasted garlic by cutting the top off the bulb of garlic, rubbing with olive oil and seasoning with salt and pepper. Bake at 300ºF/150ºC for 40 min. Let cool completely.
Combine all of the stuffing ingredients in a small bowl and mix.
Remove shrimp heads and split the tail of each prawn all the way up. Stuff the tail with approximately 2 tablespoons of stuffing.
On a large sheet of tin foil add the room temperature butter, oil, salt, pepper, tequila, and any left over stuffing. Fold the tin foil closed into a pouch and place in the fridge for 1 hour.
Prepare the grill to high heat - about 500 ºF/250ºC
Place the tin foil pouch containing the shrimp and stuffing directly on the grill, close lid and cook for 10 minutes until pink.
Serve with garlic butter.
Yield: 6 servings
30 extra large Prawns
6 tablespoons of butter, raw (90ml)
2 tablespoons of olive oil (30ml) + 1 tablespoon (15ml)
Salt and pepper to taste
2 tablespoons of tequila (30ml)
4 tablespoons of shrimp stuffing mix (60ml)
Shrimp Stuffing
4 tablespoons of Italian breadcrumbs (60ml)
2 tablespoons of parsley, chopped (30ml)
2 tablespoons melted butter (30ml)
1 tablespoon of olive oil (15ml)
1 tablespoon of tequila (15ml)
1 shallot, diced
1 garlic bulb, roasted
Salt and black pepper to taste
Prepare roasted garlic by cutting the top off the bulb of garlic, rubbing with olive oil and seasoning with salt and pepper. Bake at 300ºF/150ºC for 40 min. Let cool completely.
Combine all of the stuffing ingredients in a small bowl and mix.
Remove shrimp heads and split the tail of each prawn all the way up. Stuff the tail with approximately 2 tablespoons of stuffing.
On a large sheet of tin foil add the room temperature butter, oil, salt, pepper, tequila, and any left over stuffing. Fold the tin foil closed into a pouch and place in the fridge for 1 hour.
Prepare the grill to high heat - about 500 ºF/250ºC
Place the tin foil pouch containing the shrimp and stuffing directly on the grill, close lid and cook for 10 minutes until pink.
Serve with garlic butter.
Yield: 6 servings
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