Today is Australia Day. To celebrate: I’ve created this amazing dish that’s synonymous with Australia as kangaroos, koala bears, the great outback and our amazing beaches are.
Paul Hogan made famous the slogan “throw a shrimp on the barbie” back in the 80’s. When people find out I’m Australian this line is always quoted which is hilarious since most Australians never dream of saying it. Today, most families are celebrating with a bbq.
Here I’ve made a simple mint sauce as a marinade to compliment the juicy giant size prawns/shrimp. These prawns are from the waters of Australia, taste soft, slightly salty, and so fresh. The mint sauce is delicate, vibrant, and balanced perfectly with the apple cider vinegar.
The outcome is a tender, lightly-minted, char-grilled shrimp. It’s a recipe worth remembering for July 4th weekend celebrations.
Happy Australia day to all my Aussie friends!
||For Mint Sauce
||bunches of mint, stems removed and discarded
||medium size shallot
||small garlic cloves
||tablespoons apple cider vinegar
||tablespoons olive oil
||teaspoon kosher salt
||teaspoon red chilli flakes
||pounds green uncooked prawns/shrimp with shells on
Put all the ingredients for the mint sauce in a blender or food processor and puree. Taste the mint sauce and see if it needs anything extra. You may need to add a bit of extra olive oil, salt or sugar depending on the flavors. Don’t be afraid to experiment.
In a bowl place the prawns, and add the mint sauce. Marinate for a couple of hours. Then grill – either on a hot plate, or on a bbq.
Cook shrimp until translucent, about 6-8 minutes. Cooking time really depends on the size of the shrimp. We chose large prawns. Any size works.
Seafood, Sauces| Rubs| Blends and Christmas Recipes
Other Ingredients Used
Shrimp and Mint