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BBQ | Melissa Thompson's Jerk Prawns | Waitrose
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Food and recipe writer Melissa Thompson cooks up jerk prawns that are perfect for sharing.
Watch as Melissa talks you through the jerk marinade and how to use bay branches and allspice berries for that unmistakable jerk flavour when cooking. The prawns can easily be cooked inside in a griddle pan or in the oven instead of barbecuing them. Delicious served with the quick and easy avocado salsa.
Summer means BBQ, whatever the weather. In this series we meet BBQ experts and chefs and get them to share some of their best recipes that are great for cooking outdoors.
Ingredients:
1 tbsp allspice berries
Few short branches from a bay tree
2 limes
For the salsa
2 avocados
¼-½ Scotch bonnet chilli, finely chopped, to taste
1 lime, juice
For the jerk prawns
4 unwaxed limes, zest and juice
3 salad onions, roughly chopped
5cm piece ginger, peeled and cut into chunks
1½ tbsp allspice berries, ground with a pestle and mortar
6 cloves garlic
½ tsp ground cinnamon
½ tsp ground or freshly grated nutmeg
1 tsp black peppercorns
1 ½ tbsp runny honey
10 thyme stalks, leaves picked
1 Scotch bonnet chilli, deseeded if preferred
Splash of red wine vinegar, or water, to loosen if needed
800g No.1 Whole Madagascan Tiger Prawns, heads on or off
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Watch as Melissa talks you through the jerk marinade and how to use bay branches and allspice berries for that unmistakable jerk flavour when cooking. The prawns can easily be cooked inside in a griddle pan or in the oven instead of barbecuing them. Delicious served with the quick and easy avocado salsa.
Summer means BBQ, whatever the weather. In this series we meet BBQ experts and chefs and get them to share some of their best recipes that are great for cooking outdoors.
Ingredients:
1 tbsp allspice berries
Few short branches from a bay tree
2 limes
For the salsa
2 avocados
¼-½ Scotch bonnet chilli, finely chopped, to taste
1 lime, juice
For the jerk prawns
4 unwaxed limes, zest and juice
3 salad onions, roughly chopped
5cm piece ginger, peeled and cut into chunks
1½ tbsp allspice berries, ground with a pestle and mortar
6 cloves garlic
½ tsp ground cinnamon
½ tsp ground or freshly grated nutmeg
1 tsp black peppercorns
1 ½ tbsp runny honey
10 thyme stalks, leaves picked
1 Scotch bonnet chilli, deseeded if preferred
Splash of red wine vinegar, or water, to loosen if needed
800g No.1 Whole Madagascan Tiger Prawns, heads on or off
Subscribe to our channel for new videos every week
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