Level: | Intermediate |
Total: | 55 min |
Prep: | 25 min |
Cook: | 30 min |
Yield: | 4 to 6 servings |
Level: | Intermediate |
Total: | 55 min |
Prep: | 25 min |
Cook: | 30 min |
Yield: | 4 to 6 servings |
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 2 red bell peppers, cored, seeded, and chopped
- 2 jalapeno peppers, seeded and chopped
- 1 clove garlic, crushed
- 3 cilantro sprigs, chopped
- 1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
- 1/4 cup olive oil
- 2 limes, halved
- 1/2 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
- Unsweetened coconut, toasted for garnish
- 1 scallion, sliced for garnish
Instructions
- Preheat the grill.
- In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
- To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
- In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
- Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
- Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 458 |
Total Fat | 11 g |
Saturated Fat | 2 g |
Carbohydrates | 83 g |
Dietary Fiber | 4 g |
Sugar | 71 g |
Protein | 15 g |
Cholesterol | 95 mg |
Sodium | 1241 mg |
Serving Size | 1 of 6 servings |
Calories | 458 |
Total Fat | 11 g |
Saturated Fat | 2 g |
Carbohydrates | 83 g |
Dietary Fiber | 4 g |
Sugar | 71 g |
Protein | 15 g |
Cholesterol | 95 mg |
Sodium | 1241 mg |
Reviews
I would agree with the previous review, letting the shrimp marinade a little more would probably be a good idea.
one thing i would recommend is to let the shrimp soak at least either a couple of hours or overnight in the chili/lime marinade. the shrimp was fantastic! it was tasty with a little kick. guests wanted more!
the marmalade was divine…a little too sweet for me, personally, though; but, the consistency and ingredients gave it this dynamic flavor. guests ate it on the shrimp and along with chips and crackers. i used orange and yellow bell peppers for color, which worked just as well as the red.
after all the watermelon we ate that afternoon, i must confess, we didn’t grill any…but i’m sure it tastes good too!
i definitely recommend you try this recipe!