Grilled Prawns With Jalapeño & Avocado

Grilled Prawns With Jalapeño & Avocado

Alright folks, wrap your taste buds around this one, a balance of flavour, colour and texture. I think this is one of my favourites at the mo! : a symphony of punchy flavours dancing on your palate. Fresh and zesty, with that jalapeño kick!

These grilled prawns with jalapeño & avocado are infused with the tangy zest of lime, the spice hit of jalapeño, the earthy notes of coriander & the velvety creaminess of avocado all in perfect harmony. But wait, there’s more! The pièce de résistance, the crown jewel if you like, – succulent, garlicky chlili prawns that elevate the dish to next level.

Now, I know what all you ‘can’t eat spicy food’ critics are thinking. Spicy? Me? no thanks! But fear not, my friends. This recipe strikes the perfect balance, coaxing even the most timid taste buds out of their shells. Trust me, I’ve seen it happen time and time again!

Whether you’re hosting a raucous bash or setting the stage for a more intimate gathering, this zingy recipe is your golden ticket to culinary stardom. It’s not just food; it’s an invitation to savour the moment, to indulge in the pleasures of good company and great taste. So go ahead, whip up a batch, and let the festivities begin! You can thank me later!

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Grilled Prawns With Jalapeño & Avocado

(Serves 12 Prep 20 mins)

You Will Need:

Spicy Avocado:

• Avocado: The Avocado should be firm but ripe to maximise the vibrant colour. It offers mild flavour with a creamy texture, complementing the spicy jalapeño.
• Fresh coriander (cilantro): Coriander adds brightness and depth to dishesI use a large handful.
• ½ – 1 fresh jalapeño, seeds removed: Jalapeño peppers are medium-sized chilli peppers with a mild to moderate level of heat. They have a slightly tangy flavour & add a spicy kick to the dish. Removing the seeds helps reduce the heat level of the jalapeño, making it more palatable for those who prefer milder flavours.
• Fresh garlic: surprise surprise! a must have for this dish. 2 cloves is enough (or 3 if you are like me) and fresh cloves.
• Fresh lime: Lime juice adds the citrus & a tart and tangy flavour that adds brightness and acidity. It balances the creamy avocado and the heat of the jalapeño.
• Olive oil:
• Salt & pepper: Season to your taste.

Prawns:

1. Olive oil has a distinct flavour profile and brings the ingredients together.
2. Fresh Garlic: Garlic, garlic & more garlic- add to your personal taste. Garlic and prawns are a match made in heaven if you ask me!
3. Medium-sized peeled prawns (banana or tiger) tails on: Prawns, also known as shrimp in some regions, have a sweet, delicate flavour and firm texture when cooked. Medium-sized prawns are ideal for this recipe. They offer more sweetness than large prawns. They need to be peeled, leaving the tails intact for aesthetic presentation and flavour. Common varieties here where I am from, include banana prawns and tiger prawns, known for their distinct flavour profiles and appearance.
4. Smoked paprika: Smoked paprika is a type of ground spice made from dried and smoked red peppers (Capsicum annuum). It adds a distinctive smoky flavour and vibrant red colour to dishes.
5. Chilli flakes: Chilli flakes, also known as crushed red pepper flakes vary in heat level depending on the type of chilli pepper used. Chilli flakes add a spicy kick and complexity of flavour to your dish.
6. Salt: Season your prawns with sea salt or Himalayan salt.
7. Pepper: Add fresh black Pepper

Instructions:

Spicy Avocado:

1. Soak the Bamboo skewers in water while you prepare the rest of the ingredients: Soaking them in water helps prevent them from burning during cooking.
2. Cut avocado in half lengthways and scoop out avocado, adding it to the bowl of a food processor or mini chopper: Discard the seed.
3. Add the fresh coriander leaves (also known as cilantro), diced jalapeño peppers, lime juice, olive oil, salt, and pepper to the processor bowl with the avocado. Process the ingredients in the food processor or mini chopper until they are well combined. The resulting mixture should have a textured appearance, rather than being completely smooth.
4. Taste the avocado mixture and adjust the seasoning to your liking: You can add more chilli for extra heat or additional herbs for more flavour.
5. Spoon approximately two heaped teaspoons of the avocado mixture into each 3.5 oz shot glass, 1/2 filling them with the spicy avocado.

Prawns:

1. In a separate small bowl, mix the peeled prawns with olive oil, finely chopped garlic, chilli flakes, salt, pepper, and smoked paprika. Toss the prawns until they are evenly coated with the seasoning mixture.
2. Heat a small pan over medium heat and add the seasoned prawns. Cook them for approximately 2 minutes on each side until they are cooked through and turn pink in color.
3. Once cooked, thread 1-2 prawns onto each bamboo skewer, stacking them evenly along the length of the skewer.
4. Arrange the prawn skewers across the top of the shot glasses, allowing them to rest securely on the rim of each glass.
5. Serve and enjoy!

Helpful Hints

• *I Have used 3.5 oz Shot glasses here, so 3 x size of standard shot glass.

• You can use king prawns but medium prawns tend to have more flavour.

• I am an advocate for fresh produce but you can use frozen prawns (as I have here).

• You can substitute prawns with scallops, calamari or chicken tenders.

• Or for a vegetarian option you could have potato wedges or chargrilled Haloumi.

• I have used bamboo knotted skewers but you can use any as long as you soak them 1st.

• You want 12-24 skewers depending on whether you are having one prawn per serve or 2.

• The avocado is best when it is firm but ripe as you want a vibrant green colour.

• You can use as much or little jalapeño as you like, I used a whole one.

• If you are cautious with heat, I would start with a little and add as you go.

• You can titrate lime to your taste also- it’s not everyone’s cup of tea. 

• (I use this hand held juicer to squeeze the lime rather than hand squeeze).

• You could substitute lime with lemon.

• Coriander can be polarising so again add to your liking (someone once said to me “coriander tastes like dead ants”…interesting).

• Fresh is definitely best- fresh prawns- fresh herbs.

• I use a garlic infused olive oil for extra flavour.

• Again if you like the ‘zing’ you could top the prawns with some lime zest.

• Although I own a large Kitchen Aid food processor which has both a large and medium bowl, I like to use my mini chopper as well for quick jobs and smaller quantities as it is so much easier to get out of the cupboard, set up and clean.

Grilled Prawns With Jalapeño & Avocado

Recipe

(Serves 12 Prep 20 mins)

Ingredients

• 12-24 bamboo skewers*

Spicy Avocado

• 1 firm ripe avocado
• A good handful of coriander (cilantro)
• ½ -1 fresh jalapeño seeds removed
• 2 cloves garlic
• juice of 1 lime 
• 1 Tbsp olive oil
• salt
• pepper

Prawns

• 2 Tbsp olive oil
• 2 cloves garlic finely chopped or 1 Tbsp fresh minced garlic in tube *
• 12- 24 medium size peeled prawns (banana or tiger) tails on*
• ½ tsp smoked paprika
• 1 tsp chilli flakes
• 1/2 tsp salt
• 1/2 tsp pepper

Method

1. Soak Bamboo skewers in water while you prepare the rest of the ingredients
2. Cut avocado in ½ length ways and scoop out avocado & add to bowl of processor/mini chopper
3. Discard seed
4. Add coriander, jalapeño, lime juice, oil, salt, pepper & process to combine.
5. You are not looking for a puree consistency but more a textured appearance- see photo below
6. Taste & add chilli or herbs to your liking
7. Serve 2 heaped tsps avocado per 3.5 oz shot glass
8. In a small bowl, add prawns, olive oil, garlic, chilli flakes, salt, pepper & paprika
9. Toss to coat
10. Add prawns to small pan on med heat and cook 2mins each side until pinkish colour
11. Thread 1-2 prawns on bamboo skewer
12. Assemble across the top of your 3.5 oz shot glasses*
13. Serve & enjoy!!

Wine pairing Suggestions:

You’ll want a wine that complements the rich and creamy avocado, balances the heat from the jalapeño, and pairs well with the delicate sweetness of the prawns. Australia & New Zealand produce some of the best wines in the world. Here are some wine pairing suggestions:

Sauvignon Blanc: A crisp and herbaceous Sauvignon Blanc can be an excellent choice. Its acidity and citrusy notes can cut through the richness of the avocado and complement the heat of the jalapeño.

Chardonnay (unoaked): An unoaked Chardonnay can provide a balance of acidity without overwhelming the delicate flavors of the prawns, jalapeño, and avocado.

Viognier: Viognier offers floral and stone fruit notes that can complement the sweetness of the prawns and provide a pleasant contrast to the spiciness of the jalapeño.

Pinot Grigio: A light and refreshing Pinot Grigio can be a good option, especially if you want a straightforward, easy-drinking wine that won’t overpower the dish.

Rosé: A dry Rosé with good acidity can be a versatile choice. It offers a refreshing and slightly fruity profile that can enhance the overall dining experience.

Spotlight

Coriander

Coriander, commonly known as cilantro, is a versatile herb belonging to the Parsley family, and beyond its culinary uses, it offers a plethora of health benefits. One notable feature is its ability to help regulate blood sugar levels, making it a valuable addition to diets focused on managing diabetes or preventing blood sugar spikes.

This herb is not only a flavourful garnish but also a rich source of antioxidants, contributing significantly to overall health. Antioxidants combat free radicals in the body, which are implicated in various diseases and aging processes. By incorporating coriander into your diet, you provide your body with a natural defense against oxidative stress.

Coriander’s potential to lower cholesterol levels adds to its health-promoting qualities. High cholesterol is a risk factor for heart disease, and the consumption of coriander in substantial amounts may contribute to managing and reducing this risk. The herb’s cholesterol-lowering properties make it a heart-healthy choice that aligns with cardiovascular well-being.

Moreover, the inclusion of coriander in your diet may play a role in supporting immune function. The immune-boosting properties of coriander can be attributed to its rich array of nutrients and compounds, making it an excellent choice for those looking to fortify their body’s natural defenses.

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