Great Tasting, Easy To Cook BBQ Seafood Recipes From Around The World
A Personal Selection Of Tried & Tested Recipes For You To EnjoyInvite some friends and family around and throw these babies on the grill and you're in for a great day. As I come across other good seafood recipes I'll add them to the page so subscribe to the blog or check back every now and again.
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The BBQ Seafood Recipes
I adapated this recipe from one I found on one of the multitude of blogs that I read and it is fantastic
Soak some bamboo skewers overnight (or use steel ones like me), making sure you have one for each prawn. Remove the shells from the prawn's tail, leaving the heads intact. Remove the intestine from the back by cutting a small slit with a knife and fishing it out with the point. Mix together all the other ingredients in a bowl and alter to taste. Pack the prawns into a large casserole dish and carefully pour the marinade over the top. Leave for about 2-3 hours, giving the prawns a toss every hour to make sure they’re all getting the chance to be marinated. Just before cooking, thread each prawn onto a skewer by holding it firmly in hand, inserting the skewer from between the tail fins and up the body up into the head. Fire up the barbeque (or grill) and just before cooking, give them a light brush with some melted butter to stop them sticking. Grill them for no more than 2-3 minutes each side, removing them to a plate once they lose their opaque colour and are nice and fragrant. Serve with some steamed rice and a simple citrussy salad and enjoy!
This is how I cook this seafood classic at home.
Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel. Heat the oil in a large wok over medium heat until it reaches 190°C on a oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.) Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli powderin a medium bowl. Add the squid and toss gently to coat. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid. Serve immediately with the lemon wedges and chilli-soy sauce (if you haven't got any, just soak some chopped, hot chillies in the soy sauce for a couple of hours before using) and cold lager.
Crab Cakes with Lemon Garlic Sauce, Makes 6 serves
Lemon-Garlic Sauce: In a small bowl, combine mayonnaise with half the amount of each: lemon juice, garlic, salt and black pepper. Mix well and set aside.
Do not break up the large pieces of meat, as these enhance the texture of the crab cakes. Combine crab meat, bread crumbs and parsley in a medium bowl. In another bowl, whisk together the egg, Worcestershire sauce and cayenne with the remaining lemon juice, garlic, salt and pepper. Pour over the crab mixture and mix gently until thoroughly combined. Divide mixture into 4 equal portions and flatten into 2cm thick cakes.
Heat a medium sauté pan over medium-high heat. Add olive oil and swirl to coat. When the oil is hot, add the crab cakes and cook for 3 to 4 minutes per side until golden brown and crispy. Serve immediately with reserved lemon-garlic sauce.
Prawns are plentiful off the coast of Spain and no tapas bar would dare to open without some version of garlic prawns on the menu.
Heat the oil in a heavy frying pan over moderately high heat with the whole garlic until hot but not smoking. Add the prawns and cook for a few seconds to seal in the flavor and then remove. Pour out all of the oil and discard the garlic. Return the prawns to the frying pan and reheat over medium-high heat. Pour the lime juice over the prawn and add the butter, minced garlic, paprika, piquins, and sherry. Simmer until the prawns have turned pink, which will only take a couple of minutes. Take care to not overcook them as it ruins both the flavour and the texture of the prawns. Serve with your favourite white wine or rose, chilled, and watch a sunset with some friends.
I was inspired to develop this recipe by an Australian movie called Take Away that had a character, Trev, played by Steven Curry, who owned a fish & chip shop and whose idea of innovation was to put everything on a stick; dim sims, potato fritters, everything. Don't let that put you off - these cocktails taste great and are extremely easy.
The Cocktail Sauce
To make the seafood sauce Combine tomato sauce, mayonnaise, Worcestershire sauce, 1/2 teasp hot sauce, 1 tablsp lime juice and salt and pepper in a bowl. Taste and add more hot sauce, if desired. Cover and refrigerate until ready to serve. Skewer 1 prawn and 1 piece avocado onto each cocktail stick. Arrange on a plate and serve with cocktail sauce.
De-head and de-shell the prawns and store in the fridge. OK, now we need to make the sauce/marinade. Put the cayennes and the vinegar on a saucepan and simmer for approximately 5-7 minutes, until the chillies go soft. Put the cayennes, 60ml of the vinegar, the birds eye chillies, and the garlic in a food processor and blend until smooth. Then, with the motor still running, gradually add the oil and remaining vinegar. Take enough of the marinade out to cover the prawns and keep the marinading prawns in the fridge. Heat the barbecue or grill plate up to high heat, and cook the prawns for 2 minutes each side, basting with marinade while they cook. Arrange the lettuce leaves on four plates and top it with the prawns and a little of the sauce (not the portion used as marinade). Serve immediately with a cold beer or chilled white wine.
Grilled Baby Octopus - Fusion Style makes 3-4 serves
Combine the vinegar and the wine in a saucepan with octopus Bring to boil over the wok-burner and then reduce heat to low and simmer for 20 minutes Drain octopus, place in a bowl with soy, chilli, and tomato sauces and stir to combine and let it marinade for 15 minutes if you've got the time Then, with the heat on high, grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred Garnish with coriander and serve
Grilled Baby Octopus - Italian Style makes 3-4 serves
Bring stock, lemon juice, and 300ml white wine to boiling, then add the octopus, reduce the heat and simmer gently until octopus is tender (about 20-30 minutes). Drain and cool Mix the olive oil, vinegar,chilli, and 50ml white wine and garlic together for the marinade Pour over cooked octopus and let stand for at least three hours or preferably overnight Heat barbecue to very hot and quickly char-grill the octopus until crispy Sprinkle with black pepper and parsley and serve with wedges of lemon
makes 4 serves Much as I hate clichés, this is a wonderfully flavoured variation of the Aussie "shrimp on the barbie" !
Melt the butter in a medium saucepan. Add the onion and saute until soft and transparent. Stir in the tomato sauce, tomato paste, water, vinegar, Worcestershire sauce, sugar, mustard powder and pepper. Stirring continuously, simmer uncovered for 15 minutes and then remove from heat. Immediately stir the prawns into the sauce, covering them completely and let them marinate in it for around 15 minutes. Spray a little oil onto your open grill rack and then preheat the grill on high (don't do this the other way around - the spray may catch alight). Remove the prawns from the sauce. Wrap each prawn in a piece of bacon and thread 3-4 of the wrapped prawns onto a skewer. Place the kebabs on the grill and cook for 5to 6 minutes, turning once or twice in that time. Cook until the bacon is crisp. Serve with grilled fresh vegetables and rice.
Margarita-Grilled Prawn and Avocado Quesadilla makes about 20 pieces A great Mexican-styled dish - use as an entree or a mains. You can easily substitute fish or chicken for the prawns in you like. Margarita Marinade
The Prawns and Final Preparation
The Guacamole
The Guacamole Mix the avocado, tomato, onion, chilli and 2 teasp of lime juice together in a bowl Balance the flavour to something you like using the salt and more lime juice.
The Prawns Combine all the ingredients for the marinade in a bowl, toss the prawns in the mixture and let them marinate for one hour (covered, but not in the fridge). Grill for about 4 minutes over a medium heat, or until the prawn just turn pink opaque, and then remove from the heat. Brush one side of 3 tortillas with the oil. Spread the guacamole over the other side of each oil-brushed tortilla, divide the prawns among each, sprinkle with the cheese and coriander, and press firmly together. Top with the remaining tortillas and brush with oil. Grill the quesadillas over medium heat, pressing several times with a spatula/hamburger-flipper, until the tortillas start to brown and the cheese melts, turning once–carefully. Remove from the heat and allow them to cool down for a couple of minutes. Cut the quesadillas into wedges, top with a dollop of guacamole if you like the idea, and serve.
Chilli Prawns on Yellow Noodles Makes 2 serves Spicy, tangle and slightly sweet prawns !
For the sauce
Prepare the noodles according to the instructions on the packet, drain and immediately refresh under cold running water to rinse away the starch and keep them springy. Set aside. Mix all the ingredients for the sauce and set aside. Heat a wok over high heat and add the olive oil. Add the garlic, chillies, ginger and stir fry for a few seconds, then add the prawns and snow peas and stir fry until the prawns start to go pink. Stir in the sauce ingredients and cook for less than 1 minute, then add the 100ml boiling water, lime juice, spring onion and coriander. Refresh the prepared noodles under boiling water, then drizzle with some olive oil and divide between 2 bowls. Place the prawns on top of the noodles and serve immediately.
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