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Grilled Prawns & Tomatoes With Basil Oil Recipe
|Prawns||1 1⁄4 Pound, shelled and deveined (12 Extra Large Or Colossal Prawns)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Minced fresh basil/1 teaspoon dry basil||2 Tablespoon|
|Firm ripe tomatoes/Cored and cut crosswise into 1/2-inch-thick slices||3 Large|
|Romaine lettuce leaves||4 Large, rinsed and crisped|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 984 Calories from Fat 530
% Daily Value*
Total Fat 57 g88.1%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 929.9 mg
Sodium 2143.5 mg89.3%
Total Carbohydrates 26 g8.7%
Dietary Fiber 8.4 g33.6%
Sugars 15 g
Protein 93 g185.7%
Vitamin A 172.1% Vitamin C 144.8%
Calcium 13.1% Iron 17.5%
*Based on a 2000 Calorie diet
In a small bowl, mix oil, garlic, and minced basil; brush over prawns and tomato slices.Place prawns and tomatoes on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds).
Cook, brushing tomatoes and prawns with basil oil and turning them once, until tomatoes are hot and prawns are just opaque in thickest part; cut to test (about 6 minutes).Place one romaine leaf on each of 4 dinner plates.
Set a skewer of prawns atop each romaine leaf; arrange tomatoes alongside.
Drizzle prawns and tomatoes with remaining basil oil; season to taste with salt and pepper.
Garnish with basil sprigs, if desired.