• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

The Barbecue Shell Game - Page 2 PDF Print E-mail
Article Index
The Barbecue Shell Game
Page 2
Page 3
Page 4
All Pages

Australia ShrimpPrawns in Orange-Ginger Sauce

12 giant tiger prawns, shelled and de-veined (tails intact)
1/2 cup butter
1 cup freshly-squeezed orange juice
2 tablespoons sherry
1 teaspoon grated orange zest
2 minced green onions (tops and white parts)
1 teaspoon freshly grated ginger root
1 orange, thinly sliced for garnish

Combine butter, juice, sherry, zest, onions, and ginger in a saucepan and cook over medium to low heat, stirring until butter is completely melted. Cool to room temperature.

Put prawns in a one-gallon sealable plastic bag and add half of the orange sauce, seal the bag and set prawns aside to marinate for 1 hour.  Cover remainder of sauce and keep warm.

Preheat charcoal or gas barbecue to 375˚F.

Place the shrimp on an oiled grill rack about four inches above the coals or gas flame. With a brush, liberally baste the prawns with the sauce and grill for two minutes, then turn the prawns over and generously baste again, cooking for another two minutes. Most of them will be done at this point, but continue basting and turning any larger prawns until they are pink and just cooked through.

Remove the prawns from the heat immediately, as they will get tough if overcooked.

Serve prawns on a warm platter over spinach leaves, with the remaining sauce as a dip for the prawns. Garnish with thin orange slices.

Serves 4 to 6

Blue Crab
Louisiana Blues

12 medium Florida soft-shell blue crabs   
1/4 cup milk
3/4 cup flour
2 eggs, beaten
2 teaspoons salt
3/4 cup dry bread crumbs

Remove gills, eyes, mouthparts, and tail section of fresh crabs, or thaw frozen crabs. Rinse in cold water; drain. Combine the eggs, milk and salt in a wide flat bowl. Combine the flour and crumbs in another wide, flat bowl. Additional spices such as cayenne pepper and garlic may also be added.

Dip the crabs into the egg mixture and roll them in the flour/crumb mixture. For heavier breading, let the crabs sit for several minutes and repeat the dipping-rolling procedure.

Place the crabs in a heavy frying pan containing 1/8 to 1/4 inch of extra virgin olive oil. Put the pan on a hot grill and fry the crabs at moderate heat. When they are brown on one side, turn them carefully and brown on the other side. Cooking time is approximately 8 to 10 minutes. Drain the crabs on absorbent paper and then serve on warm platter.

Serves 4 to 6


Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.