| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Australian | Australian, Seafood | 6 | Servings |
INGREDIENTS
| 12 | Giant Prawns, shelled and deveined (heads and tails intact) | |
| 1/4 | c | Butter |
| 1 | c | Orange juice (freshly squeezed) |
| 2 | tb | Sherry |
| 1 | ts | Orange Zest (grated) |
| 2 | Green onions, tops and white (minced) | |
| 1 | ts | Ginger root (freshly grated) |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”