1/1 Photo of Charred Prawns (Shrimp) With Capsicum Mayonnaise
Red Bell pepper is called Capsicum in Australia. Please allow 2 hours for the prawns to marinate. From a Mexican recipe book that was made in Australia.
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- 1 kg large raw shrimp
- 4 garlic cloves, crushed
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 cup fresh coriander leaves, chopped
- lime wedge, to serve
- 1Peel and devein the prawns, leaving the tails intact.
- 2Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
- 3Cover and refrigerate for at least 2 hours.
- 4To make the capsicum mayonnaise, preheat the oven to 190°C
- 5Cut the capsicum into quarters and remove the seeds and membrane.
- 6Place on a baking tray with the garlic and drizzle with the olive oil.
- 7Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
- 8Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
- 9Place in a food processor with the mayonnaise and process until fairly smooth.
- 10Place in a bowl and stir through the lemon juice.
- 11Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
- 12Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
- 13You may need to do this in batches depending on the size of your pan.
- 14Serve the prawns with the mayonnaise and a wedge of lime.
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Nutritional Facts for Charred Prawns (Shrimp) With Capsicum Mayonnaise
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 393.3
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 2.2 g
- Cholesterol 385.0 mg
- Sodium 512.8 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 0.7 g
- Sugars 2.4 g
- Protein 51.8 g