Grilled Prawns with Curry Aioli are delicious shrimp that can be served as a starter or an easy grilled dinner.
Grilled Prawns with Curry Aioli
by Sue Lau | Palatable Pastime
I love barbecued shrimp, especially when they are huge, such as these 8:1 prawns. Of course, smaller shrimp can be used as well. I use raw shrimp in this, as pre-cooked shrimp will not benefit from either the marinade or the grilling.
And although prawns can be pricy, I tried to counter for the cost by serving this with a French onion soup which will be posted soon. Also, since it is summer, I made a simple chopped salad to go with and utilize some of the fresh vegetables that have caught my eye at the local farm markets, which more farmers are attending now that the weather has turned hot.
Here in Ohio I can measure the bounty of the farm market by the height of the local corn, which grows everywhere. In late Spring when the markets first open, most fields have been plowed from fallow ground and the corn just put in. Some places the corn will just be peeking out from the soil. But in just a few short weeks the corn is climbing tall , about half the height of what it will soon be when the tassels blow and every market has fresh ears of Ohio corn.
Fresh, local produce provides a tasty and affordable accompaniment.
But as I wait, the markets are always filled with Spring and early summer bounty: baby lettuces and greens, scallions, radishes, Tennessee tomatoes, and the like. All perfect makings for a salad. And all at a very good price. So when combining the economical nature of an onion soup and tossed salad, it goes far to counter the price one must pay for the prawn.
But with every bite, I know every penny was worth it.
The dip I put together is kind of like one I made years ago to go with fish cakes that I love. It is not a “true” aioli in that sense of the word, but it is kind of a cheaters aioli which saves time and still is everything you could hope for. It works.
And I hope you enjoy-
Grilled Prawns with Curry Aioli
- 1 pound raw prawns (I use 8:1)
- 2 tablespoons melted butter
- 2 tablespoons dry sherry
- 2 cloves garlic (minced)
- 1 teaspoon mild curry powder
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons curry powder
- 1 teaspoon Dusseldorf or horseradish mustard
- juice of half lemon
- 1 teaspoon garlic paste
- 1/4 teaspoon mild paprika
- few drops cayenne pepper sauce
- salt and black pepper
- Shell shrimp and butterfly, making one small horizontal slit on the underside blue vein, and cutting almost all the may through on the top, flattening out the shrimp meat.
- Marinate shrimp for about 30 minutes while soaking wooden skewers.
- Thread shrimp onto skewers, trimming off excess.
- Mix together curry aioli dip.
- Grill shrimp over hot coals until opaque and cooked through. Serve shrimp hot with cold dip.
You might also like:
Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze
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Made these delicious shrimp tonight — loved the dipping sauce. Great flavor and so easy to make.