Outdoor Cooking & Charcoal Oven Recipes / Grill

Grilled carabineros prawns with Bloody Mary dipping sauce

Cooked in the Charlie Charcoal Oven

Grilled Carabineros Prawns with Bloody Mary Dipping Sauce

Carabineros prawns have a rich shellfish flavour that makes them worth seeking out. A quick grill on Charlie's Perforated Plancha Rack and a Bloody Mary dipping sauce give them warmth, spice and sharpness. A starter that needs very little else.

Chris MackettChef, former Head Development Chef at The Hand and Flowers
Grill
Prep10 minutes
Cook5 minutes
Serves4
DifficultyEasy
Oven temperature200°C (390°F)
RackPerforated Plancha Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/bbq-grilled-carabineros-prawns-with-bloody-mary-dipping-sauce

Share

EmailPin this recipe

Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Stag British Premium Lumpwood Charcoal£96.50
  • Perforated Plancha Rack£250.00
  • Charlie Oven Tongs 55cm£40.00
Stag British Premium Lumpwood Charcoal, Perforated Plancha Rack and Charlie Oven Tongs 55cm £386.50 together

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light
  2. Allow the oven to reach 200°C (390°F) with the door closed
  3. Place the Perforated Plancha Rack inside and allow it to preheat for 10 minutes
  1. In a small bowl, mix together the tomato ketchup, Tabasco sauce, creamed horseradish, and celery salt. Set aside.
  2. Lightly brush the carabineros prawns with olive oil and season with Maldon sea salt.
  3. Place the prawns directly onto the preheated Perforated Plancha Rack in the Charlie Oven. Cook for 2 minutes on each side until charred and cooked through.
  4. Serve the prawns immediately with the Bloody Mary dipping sauce, garnished with fresh celery leaves and lemon wedges.

Tips

  • Carabineros prawns cook very quickly, so do not overcook or they will become tough and rubbery
  • Make sure the plancha is fully preheated before adding the prawns for the best char
  • The Bloody Mary dipping sauce can be made ahead and kept in the fridge for up to 2 days
  • If you cannot find carabineros, large king prawns or tiger prawns work well as a substitute
  • Adjust the Tabasco to your preferred heat level

More recipes

The cook

Chris Mackett

Chef, former Head Development Chef at The Hand and Flowers

Chris Mackett is the former Head Development Chef at The Hand and Flowers in Marlow, the famous pub with two Michelin stars. He spent 16 years working with Tom Kerridge.

More recipes by Chris Mackett

Frequently asked questions

  • How long do carabineros prawns take on the plancha?

    About 2 minutes on each side on the preheated Perforated Plancha Rack, until charred and cooked through. They cook very quickly, so take them off as soon as they are done or they turn tough and rubbery.

  • What can I use if I can't find carabineros prawns?

    Large king prawns or tiger prawns work well instead. Brush them lightly with olive oil, season with Maldon sea salt and cook them the same way, keeping a close eye on them as smaller prawns cook even faster.

  • Can I make the Bloody Mary dipping sauce in advance?

    Yes. Mix the ketchup, Tabasco, creamed horseradish and celery salt, then keep it covered in the fridge for up to 2 days. Adjust the Tabasco to suit how much heat you like.

  • How hot should Charlie be for grilling prawns?

    Aim for 200°C (390°F) using half a football of lumpwood charcoal. Let the Perforated Plancha Rack heat fully before the prawns go on, as a fully heated plancha gives the best char in such a short cook.