You are here: Seasoned Cooking » All Issues » May 1998 Issue » This Article » Page 12
May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

The primary purpose of this site is the dissemination of information on exercise and nutrition. IFR offers a listing of fitness related sites as we...

Prawns, Puerto Varrarta Style This is a unique and delicious way to cook prawns. Be sure to allow plenty for everyone, as seafood lovers will take these prawns to heart.
  • 2 lbs. medium to large prawns (allow 1/3 to ½ pound per person)
  • 10 cloves chopped garlic
  • 1 cube butter
Shell and wash the prawns in cold water. Skewer the prawns on metal or bamboo skewers. Melt the butter in a small skillet and add the garlic. Grill the prawns over a bed of coals, basting frequently with the garlic butter. Turn once or twice. Do not overcook. These prawns will be done in 5 to 8 minutes.
  • Yields: 4 servings
  • Preparation Time: 10 minutes

Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.