Tag

prawns

BBQ prawns in a grilling wrap

Natural Wood Wrapped Double Tequila Shrimp

By Cedar Wrap Recipes, Recipes, Seafood
Who said Tequila is just for shots and margaritas? Try this recipe for shrimp marinated in tequila and salsa, wrapped in a tequila-soaked cedar wrap then grilled and served in a tortilla. It’s a party stopper that doesn’t give you a hangover!

Cedar Wrap Double Tequila Shrimp – Serves as many as you like

You’ll need:

  • Shrimp, shelled and deveined
  • Salsa
  • Tequila
  • Cedar Wrap
  • A little more tequila
  • Tortillas
  • Grated cheese
BBQ prawns in a grilling wrap

Step 1:
Spoon a couple tablespoons of salsa and a splash of tequila over the shrimp and stir to coat, then put the shrimp in the fridge for 30-60 minutes.

Step 2:
Place the cedar wrap in a plastic bag and pour in an ounce of tequila. Work the booze around until it coats the wrapper and the string to tie it with.

Step 3:
After 10 minutes, remove the wrap from the bag and spoon the shrimp down the middle. Roll the wrapper up and tie off with the string.

Step 4:
Prepare the grill for medium high heat with coals on one side and nothing on the other. Place the double tequila shrimp in a cedar wrap at the edge of the coals.

Step 5:
Roll the wrap over after 4-5 minutes and leave it on the grill for another 4-5 minutes.

Step 6:
Remove the double tequila shrimp in a cedar wrap from the grill after 8-10 minutes.

Step 7:
Spoon the shrimp into a tortilla, sprinkle with grated cheese, and serve.

If you have any tequila left over, use it to make margaritas or get creative and try another mixer. Tequila, grapefruit juice, soda and a squeeze of lime makes a Paloma. Or get really adventurous and make a Lagertia. That’s a cocktail that takes the tequila from a classic margarita and adds beer. A light IPA will do the trick. Oh and if you really don’t want that hangover, a refreshing non-alcoholic drink would be an equally good if not better choice.

December 13, 2021
Natural Wood Wrapped Grilled Shrimp from the BBQ

Natural Wood Wrapped Grilled Shrimp from the BBQ

By Cedar Wrap Recipes, Recipes, Seafood
There’s no need to travel all the way to New Orleans to experience the taste sensation of grilled shrimp. If you have a Webber or other charcoal grill, you can create the magic in your own backyard. Grilling shrimp is easy, especially in Cedar Works wraps, and feel free to change up the seasoning to your liking. Raw shrimp is the best choice for the grill, though precooked shrimp also works.

Cedar-Wrapped Grilled BBQ Shrimp – serves 2

You’ll need:

  • 500g (or more) fresh or thawed jumbo shrimp, shelled and deveined
  • A pack of Cedar Works grilling wraps with twine
  • A good quality olive oil
  • 1tsp of oregano
  • 1stp of garlic
  • 1 lemon
  • chilli flakes (optional)
  • salt & pepper to taste
Natural Wood Wrapped Grilled Shrimp from the BBQ

Step 1:
Fill a small baking dish with cold water. Add grill wraps and twine and soak them for 10-20 minutes.

Step 2:
Preheat your BBQ grill to medium-high.

Step 3:
In a medium bowl, toss shrimp with olive oil, oregano, garlic, salt and pepper. Place 5 shrimp down centre of each soaked wrap, arranging with the grain. Squeeze ½ lemon evenly over shrimp. Sprinkle with red pepper flakes, if desired.

Step 4:
Fold up the edges of the wraps to overlap; tie with soaked twine.

Step 5:
Grill for 2-3 minutes on each side or until shrimp are opaque. Cut the remaining lemon half into wedges and serve them with the grilled shrimp.

It’s an easy to prepare party dish that everyone will absolutely love and devour. Juicy, fresh cooked prawns are great just as they are, eaten plain. You can also serve them with dipping sauces such as thousand island, Thai sweet chilli lime, or homemade tartare. Two different dips with contrasting colours gives it a nice touch, or you can just pull out a jar of mayo and stir through a squirt of lemon juice.

December 13, 2021
Natural Wood Wrapped Scallops

Natural Wood Wrapped Scallops with Cranberries, Oranges and Thyme

By Cedar Wrap Recipes, Recipes, Seafood
Beautiful and sweet, scallops are a real treat for any seafood lover. Perfect for a date night, dinner party or whenever you want to impress, this easy recipe for Cedar wrapped scallops guarantees a delicious meal with the subtle smokiness of Cedar wood and a stunning presentation. Cedar Works grilling wraps are easy to use and keep your food moist while adding a delicious smoky flavour.

Cedar Wrapped Scallops with Cranberries, Oranges and Thyme – Serves 4

You’ll need:

  • 8 cedar Grilling Wraps
  • 24 scallops
  • 1 cup fresh cranberries, chopped
  • 1 fresh orange, peeled and chopped
  • 1 bunch fresh thyme
  • 2 Tbsp brown sugar
  • 2 Tbsp olive oil
  • salt & cracked pepper to taste
Natural Wood Wrapped Scallops

Step 1:
Soak the Cedar Wraps in water for 15 minutes. Preheat oven or grill to 200°C.

Step 2:
Gently toss cranberries, orange, thyme, brown sugar and olive oil in a small bowl.

Step 3:
Fill the cedar wraps with cranberry mixture, parallel to the grain of the wood. Top it with the scallops then season with salt and pepper.

Step 4:
Fold edges of the wrap toward each other and secure with twine.

Step 5:
Place wraps on the grill or in the oven and cook for 10 minutes then serve and enjoy. When grilling, have a spray bottle of water handy for flare-ups.

Putting scallops on the grill is the perfect way to enhance their natural sweetness. They are melt-in-the-mouth delicious. This makes them a great match with a light Chardonnay or another sweet white wine such as Riesling or Pinot Gris. If it’s a date or celebration, you can’t go wrong with a nice Prosecco or Champagne.

December 13, 2021
prawns in a grilling wrap

Natural Wood Wrapped Wrapped Shrimps

By Cedar Wrap Recipes, Recipes, Seafood
Shrimps are perfect for a simple, healthy dinner or a fantastic party appetiser. When wrapped in Cedar Works grilling wraps, they will be infused with a delicious smoky flavour. This is a low-maintenance recipe, quick enough to allow you to be spontaneous, and made to be shared. For the seasoning, we recommend a mix of garlic powder, sea salt and Italian seasoning, about one teaspoon each. You can add a pinch of cayenne if you like to spice it up.

Cedar wrapped shrimps – Serves 4

You’ll need:

  • 500g shrimp, peeled and deveined
  • 4 Cedar Works grilling wraps
  • Olive oil
  • Your favourite spice rub
  • Lemon, fresh parsley, and spring onion for garnish
prawns in a grilling wrap

Step 1:
Soak the cedar wrap papers and string in water for about 15 minutes, holding the wraps down with a glass to keep submerged.

Step 2:
Mix two parts olive oil with one part spice rub. Toss the shrimp with the oil mixture. Place inside the soaked cedar wrap. Tie it up with a soaked piece of string.

Step 3:
Preheat grill or oven to 200°C. If grilling, turn the heat down to low and grill for 2-3 min. per side or more until done. If using the oven turn oven down to 175°C, place the wraps on a cookie sheet in the middle of the oven and bake for 3 minutes. Turn over and bake for 2-3 minutes more or until done.

Step 4:
Remove from oven or grill, carefully open the parcels, and serve with garnishes.

The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. We like to use the leftovers on top of a salad or tossed with pasta.

December 13, 2021
Pesto Coated Shrimps Smoked

Pesto Coated Shrimps Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Seafood

Grilled shrimp with pesto is a quick and easy dinner full of Mediterranean flavour which looks spectacular and tastes amazing when prepared on a Cedar wood plank. If you haven’t tried shrimp and pesto together, give it a go as it is such a good combo, and a great taste for spring and summer.

When buying shrimp, select the frozen jumbo shrimp that’s labelled shell split and deveined. The “fresh” shrimp you see in the seafood section at the supermarket is usually thawed frozen shrimp so you’re better off buying it frozen and defrosting it yourself. Running the shrimp under cold water will do that quickly, then you can peel them if you’ve opted for the shelled version.

Cedar Plank Shrimps coated in Pesto – Serves 4

You’ll need:

  • 1 cedar plank, soaked for at least an hour
  • 20-25 shrimp, cleaned, deveined and patted dry
  • 1 bunch of Italian parsley
  • ½ a cup of basil (packed)
  • the zest of 2 lemons
  • 1 large garlic clove, finely grated
  • 1 tablespoon of toasted pine nuts
  • 2 tablespoons of grated parmesan
  • a pinch or more of red pepper flakes
  • olive oil

Step 1:
Mix the pesto up in a blender and use all the herbs, garlic, lemon zest, parmesan, pepper flakes and toasted pine nuts along with some olive oil. Set a little bit aside, two tablespoons or so, for brushing on the grill.

Step 2:
Toss the shrimp in the mixture, making sure it is coated all over. Let it sit at room temperature for about 30 minutes to marinate.

Step 3:
Take your board out of the water and pat it dry, then rub the top only with a light coat of olive oil.

Step 4:
Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill. Arrange the shrimp on top. An easy way is to place 2 together to form a circle. You can also skewer the shrimp with metal or well soaked wooden skewers.

Step 5:
Cook the shrimp on medium high heat until it’s nice and pink, brushing them with the remaining pesto and turning them over halfway through. Be careful not to overcook them as shrimp is best when it’s just cooked through. That’ll take no more than a few minutes.

Step 6:
Take the 2 lemons that were used to make the zest, cut them in half, drizzle with olive oil and place them cut side down on the grill. You can take them off when nice grill marks are formed.

Step 7:
Serve your shrimp right from the plank and enjoy!

Serve this dish with the grilled and fresh lemon wedges for a hit of citrusy freshness! You can eat the shrimp as is and share a big platter with friends and family, making sure you have plenty of napkins. You can also serve it as a main with a nice garden salad, pasta, rice, potato salad or veggies. Roasted asparagus is our family’s favourite.

July 7, 2021