Lorenza Avila

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Recipe

Coconut Prawns Brochettes

Name: Coconut Prawns Brochettes
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Francesa
Ingredients: 400 milliliters coconut milk, (they sell it canned); 6 chives; 1 lime, juice and zest; 4 tablespoons fresh coriander, chopped; 2 tablespoons sunflower oil, or corn oil; 650 grams shrimp, raw; pepper

25 mins

Half

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Lorenza Avila

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Grilled langoustines marinated in a coconut sauce, prepared on the grill are delightful. For lovers of food with ingredients from the sea, it is a sure bet. As the prawns with the flavor of coconut and the scent of lemon are perfect for eating on skewers as appetizers or as a main course. Do not hesitate and prepare them as soon as possible.

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Ingredients

4 portions

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400 milliliters coconut milk, (they sell it canned)
6 chives
1 lime, juice and zest
4 tablespoons fresh coriander, chopped
2 tablespoons sunflower oil, or corn oil
650 grams shrimp, raw
pepper

Preparation

Chop the finely chopped chives and put it on a plate with the coconut milk, the lemon zest and juice, the cilantro and the oil. Put salt and pepper to taste and stir well. Marinate in the refrigerator with the prawns well submerged

The grill is preheated. Prawns are drained and the chicken stock is reserved. They are put on long skewers (the ideal is to use metal skewers so they do not burn).

The brochettes are roasted in medium temperature, anointing them with the coconut milk broth that is left over. And they are turned around frequently. Leave about 8 minutes or until they have changed color.

Serve immediately with roasted lemons (cut in half and roasted down on the grill).