No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Grilled Garlic And Black Pepper Prawns (Gluten-Free)

Garlic and black pepper make a lively seasoning for grilled prawns.


Garlic and black pepper add great flavor to grilled prawns. Photo: CC-- Whologwhy

Celiac.com 06/10/2017 - Grilling season is nearly upon us once again, and once again, the call of cooking outside begins to beckon.

While there's no dearth of good things to throw on the grill, this recipe for grilled garlic prawns with black pepper is a great place to start.

Ingredients:

  • 1 pound large prawns, peeled, deveined
  • 2 teaspoons paprika, plus more for garnish
  • 3 garlic cloves, minced
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon fresh lime juice
  • 2 tablespoons vegetable oil, plus more for grill
  • Kosher salt
  • Lime wedges and paprika as garnish

Preparation:
Whisk paprika, garlic, pepper, lime juice, and 2 tablespoons oil in a large bowl.

Add prawns and toss until well-coated.

Ads by Google:

Add salt and mix a bit more.

Skewer 5-6 shrimp at a time onto double skewers, until all shrimp are ready to grill.

Prepare a grill for medium-high heat; clean grates well, then oil the grill lightly.

Grill prawns, turning once, until cooked through and lightly charred, about 2-3 minutes each side.

Serve with lime wedges and paprika.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
sc'Que?
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jun 2017 2:03:55 AM PST
I'd wager that you'll get better results by marinating and grilling those prawns SHELL-ON. Diners need to better appreciate the origin of their food, and serving them whole a great way to do that. Also, peeling a prawn is certainly not a difficult task.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Your numbers should not be going up at all. You are getting gluten somewhere. Do you eat out? Have you read the Newbie 101 at the top of the coping section? That will help you to ferret out how you may be getting glutened. Do you have a gluten free household or is it a shared house...

I?m 62 and have just now been tested for Celiac. My Titer was negative, I have zero IGa and too much IGg (16) which is an indicator of intolerance at the very least and may indicate the need for another endoscopy. He also tested for EPI (exocrine pancreatic insufficiency) which was negative. ...

Nice to know that Disney makes an effort to take care of people with allergies or special diets (like gluten free!): https://publicaffairs.disneyland.com/walt-disney-parks-resorts-receives-honors-allergy-friendly-fare/

Wow, I also had pyloric stenosis that was misdiagnosed for some weeks as an infant (and almost died from it). I also have Raynauld?s and I started following celiac diet, finding an immediate improvement of my symptoms. I thought I was the only one that had all 3 of these diagnoses. Interesting.

If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or ‘Arroz con Pollo’ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can ...