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Topic: Grilled Freshwater Prawns  (Read 846 times)
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« on: September 17, 2013 12:25:42 PM »

There is a Freshwater shrimp farm around 30 miles up from Fort Worth in Wise County. They have 3 ponds that they harvest in September on three consecutive Saturdays.

I picked up a couple of pounds last Saturday and grilled them on sticks. They have a sweet, lobster taste and are a steal at $8 a pound.

Here is a couple of picks and a video I shot of the farm.

Video of shrimp farm

Here is how I grilled them.

Grilled Freshwater Prawns

    2 pounds fresh prawns (or large shrimp)
    1 cup peanut oil
    1 cup fresh chopped herbs (I used parsley, thyme, chives and rosemary from my garden)
    cup chopped garlic
    cup fine diced sweet red peppers
    Salt to taste
    Wood skewers

Cooking Directions

    Soak skewers for 15 minutes in water.
    Mix herbs, garlic and peppers in bowl with peanut oil.

    Rinse prawns in cold water and pat dry with a paper towel. De-vein prawns with shells on by cutting the top of the shells over the tail with a small knife making a shallow slit in the tail meat, then lift out the vain with the tip of the knife.

    Skewer prawns tail side first, then coat with herb/oil mixture and let marinade for 15 minutes.

    While prawns are marinating, pre-heat grill to high heat. Grill prawns on skewers for around 4 minutes then flip and grill another 4 minutes. Prawns are done when the shells turn from blue/gray to bright orange/red. Lightly salt prawns after grilling (while still in the shell), youre really just salting your fingertips.

These prawns were extremely tasty, heads and all! Eat the grilled prawns like crawfish, that is, suck the head and eat the tail.

Steve from Cowtown (Fort Worth)
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« Reply #1 on: September 17, 2013 12:31:39 PM »

These look delicious!

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