Advice on BBQing these King Prawns?

[UTH]

I hate seafood, so I never cook it so have little idea what to do with it, but Mrs UTH has requested prawns on the BBQ tonight, so I have two packs of these: https://www.sainsburys.co.uk/gol-ui/product/sainsb...

All I really know is that raw prawns don't take long on the BBQ but any thoughts on what to do to these to jazz them up a bit? Do I marinate them? Do I just make a simple sauce to pour on them as they cook/after they're cooked?
Any thoughts welcome as it feels rather boring just putting them on the BBQ as they are.

[Mobile Chicane]

Best prawns I had recently were 'poached' in a mix of clarified butter and Old Bay seasoning.

If you don't have any of that I'd make some garlic butter (cook out the rawness and strain) and drizzle the BBQd prawns in that. Skewer them first.

[Bill]

BBQ plain with aioli IMO.

[UTH]

Ok, getting garlic butter vibes from you both so far......

Cook on BBQ then just drizzle over and serve, or baste whilst cooking?

[Mobile Chicane]

I'd say drizzle over after cooking, or have on the side as a dip

[UTH]

Ok, sounds good, will give that a go.

I had it in my head that coriander and lime might be a good match so bought that too?

[Bill]

Not necessarily with butter though, but oil, garlic lime and a hint of chilli would work.

[awooga]

I melt a big lump of butter and a glass of white wine in a flat ish dish that will be ok on the barbecue and just poach the prawns for a min each side tops. They taste sublime - pinch of cayenne pepper on them is a good option too.

[CountyAFC]

Butter, salt, red chillies and garlic. Mash it all up and drizzle over prawns as you griddle them. Simple.

[oddman]

Too late for OP but whatever your method, threading them onto soaked wooden/bamboo skewers makes them much easier to baste, turn and less likely to make a bid for freedom through the grill bars.

[UTH]

Thanks all

I threaded them neatly on wooden skewers, brushed with butter, salt pepper and lime juice then a bit more lime juice as they cooked.

Mrs UTH loved them, I told her "of course, I put butter on them" and she was half annoyed, as she's trying to be mega healthy, but oh well, butter makes things better.

[dxbtiger]

My go to is a quick marinade of olive oil, soy, minced garlic, chilli flakes or chopped chilli and lime juice, salt and pepper

Heavenly.

[dickymint]

UTH said:

Thanks all

I threaded them neatly on wooden skewers, brushed with butter, salt pepper and lime juice then a bit more lime juice as they cooked.

Mrs UTH loved them, I told her "of course, I put butter on them" and she was half annoyed, as she's trying to be mega healthy, but oh well, butter makes things better.

If she's using alternatives to butter eg. marg or axle grease, well that's just a myth started back in the 60's and has (last time I looked) been disproved.

[omniflow]

If you get to do them again, then use chilli, garlic, salt, olive oil and lime or lemon. Don't bother with skewers. Marinade them in the mix for 20 - 30 mins, then cook them cut side down first. Then when you turn them over onto the shells, brush / drizzle with the marinade so that some of the garlic and chilli stays on top of the prawns, and some of the oil / lime / salt collects in the shell. You can tell by eye when they're cooked, but they won't need very long - maybe 2 mins first side, then 1 minute on the shell, depending on how hot your BBQ is.

[hellorent]

dxbtiger said:

My go to is a quick marinade of olive oil, soy, minced garlic, chilli flakes or chopped chilli and lime juice, salt and pepper

Heavenly.

Can I ask what volumes for each do you use ?

[dxbtiger]

hellorent said:

Can I ask what volumes for each do you use ?

Of course, however it's just eyeballed, pretty equal parts soy and oil, a lot less lime as it starts to cook the prawn.

Dump in freshly minced garlic and the chilli varies depending who else in the house is eating it.

They are never swimming in the liquid, it's more like a light coating just dumped in a sandwich bag in the fridge for an hour or two.

[thebraketester]

As mentioned before. Old bay seasoning. Brilliant.

Use skewers otherwise you are likely to lose a few to the embers.

[hellorent]

dxbtiger said:

Of course, however it's just eyeballed, pretty equal parts soy and oil, a lot less lime as it starts to cook the prawn.

Dump in freshly minced garlic and the chilli varies depending who else in the house is eating it.

They are never swimming in the liquid, it's more like a light coating just dumped in a sandwich bag in the fridge for an hour or two.

Thanks

[blueg33]

Don’t forget to remove the black “vein”. It’s literally full of prawn st. Removing it transformed my enjoyment of prawns.

[Douglas Quaid]

UTH said:

Thanks all

I threaded them neatly on wooden skewers, brushed with butter, salt pepper and lime juice then a bit more lime juice as they cooked.

Mrs UTH loved them, I told her "of course, I put butter on them" and she was half annoyed, as she's trying to be mega healthy, but oh well, butter makes things better.

You didn’t try them yourself?