Bright red colour Carabineros are a jumbo size deep-sea wild prawn species from the Eastern Atlantic. Fantastic distinct and robust flavour in the body but the real delicacy is in the head.
They can also be found in smaller size in the Mediterranean Sea, from one end to the other, including Cyprus. While they can be grilled with just a bit of sea salt, the following is a marinade that works nicely.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Carabineros Wild Prawns
Servings: 4 People
Ingredients
- 2 kg Frozen Carabinero Prawns , head and shell on.
- 30 ml Lime Juice
- 3 tbsp Rapeseed Oil
- 1 tbsp Sweet Paprika , not smoked
- 1 tbsp Onion Powder
- 1- inch Ginger , grated from frozen
- 4-5 Lemongrass stalks , mostly the softer parts (white & light green), grated
- 1 tsp Sweet Chilli Flakes , can also be substituted with hotter ones
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
- 1 Lime , cut in wedges for serving
- 2 tbsp Fresh coriander , for serving
Instructions
- Thaw the prawns with cold water and keep aside in a colander to drain.
- Make the marinade by adding all the ingredients in a large bowl and mixing well.
- Add the prawns in the marinade and toss gently. Keep aside for 30’.
- In the meantime, turn the oven to 250° C, broiler/griller on and rack placed to the top position.
- Take a large no-stick oven proof pan and add the shrimps. Place in the oven and cook for about 4’ and then flip to cook for further 3’. If cooking on charcoals, then 3’ on one side and 2’ on the other are good enough.
- Serve along with lime wedges and fresh coriander.
