Cast Iron Cheesy Shrimp and Grits are the perfect family meal. Creamy and cheesy grits are topped with marinated shrimp and vegetables sautéed in bacon.
Placing prawns on skewers makes them much easier to handle on the BBQ, rather than dealing with lots of the little things all over the place, all cooking at different rates.
These prawns are marinaded in a simple Asian influenced marinade. Make double the amount and use one batch as a dressing on a side salad.
Of course, this basic recipe can easily be used for similar seafood or even used with chicken.
1 clove garlic, finely minced
1/2 inch (1cm) ginger, finely minced
1 tablespoon lime or lemon juice
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons shoaxing rice wine or white wine
2 teaspoons brown sugar
4 dozen shelled and cleaned prawns
coconut oil, for grilling
12 skewers, soaked
In a bowl or bag, add the garlic, ginger, lime juice, sesame oil, soy sauce, shoaxing rice wine, and brown sugar. Mix well, then rest for flavors to combine while preparing the prawns.
Run over the prawns removing any shells or similar that is remaining. If necessary, quickly rinse under fresh water to remove any impurities. Pat dry with paper towels, then add to the bag of marinade.
Marinate in a cooler for 30 minutes to one hour.
Place 4 prawns per skewer, keeping them as flat as possible so they have equal contact to the grill surface when cooking.
Preheat a grill to a medium hot temperature, then rub coconut oil on to stop any sticking.
Cook the prawns skewers so they become opaque (they loose their transparency and become white). Turn once only.