12 giant prawns, shelled and deveined, (heads and tails
1/4 cup butter
1 cup orange juice (freshly squeezed)
2 tbsp sherry
1 tsp orange zest (grated)
2 each green onions, tops and white (mince, d)
1 tsp ginger root (freshly grated)
Directions
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to
a skewer.
Combine all ingredients in saucepan and cook over medium to low heat,
stirring, until butter is completely melted.
Dip skewered prawns in the orange sauce and position on oiled grill
rack about 4 inches above the coals. Baste liberally with sauce and
grill for 2 minutes. Turn the prawn over and baste again, cooking for
another 2 minutes. Smaller prawn will be done at this point, but
continue basting and turning larger prawn until they are pink and
cooked through. Remove from heat immediately when done, as they will
get tough of overcooked. Use any remaining sauce for a dip for the
prawns.
From: The Register Guard, by Edythe Preet, a LA free lance writer.
Servings: 6 servings
Aussie Shrimp On The Barbie With Orange Ginge Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Shrimp
The History of Recipes
Recipes as an idea can be found far back into the distant past, certainly as far as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple pictorial recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the ancient cooks used many different herbs and spices, including a few that are still present in modern kitchens like thyme, mint and dill. Over the succeeding few centuries, the upper classes competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. However, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books are highly popular as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Aussie Shrimp On The Barbie With Orange Ginge recipe.
