Freshwater Shrimp Recipes
Tennessee Herb and Shrimp Grill
Fresh local ingredients are the key to any great cuisine. Tennessee freshwater prawns and herbs from Tennessee’s own H20Farms make this recipe especially great grilling!
- 2-3 lbs. Tennessee freshwater prawns
- ¾ cup Wesson oil
- 1/3 cup fresh herbs from H20 Farms: equal parts parsley, oregano and basil
- 1 garlic clove
- ¼ tsp. ground black pepper
- 1 small hot pepper, seeded
- 1 tsp. American Ace prepared mustard
- ¼ cup lemon juice
Combine all ingredients (except prawns) and puree till smooth. Marinate prawns 30 minutes to 2 hours. Grill medium prawns 1 to 2 minutes per side and large prawns 2 to 3 min.
Davy Crockett Cane-Charred Prawns
Tennessean Davy Crockett was known as “The Gentleman from the Cane.” Enjoy this adventuresome recipe with wine from one of Tennessee’s more than 20 wineries.
Crockett’s Cane Marinade:
- 1 cup olive oil
- 1/4 cup cane syrup or dark corn syrup
- 1/2 cup Tennessee dry white wine
- 3 shallots, chopped fine
- juice of 1 lemon
- 1/4 tsp. Tabasco sauce
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish.
- 1 lb. large prawns, peeled and de-veined
- 4 large sprigs rosemary, soaked in olive oil
Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture. Remove the sprig skewers and place them on the grill until the prawns are lightly charred, about 2 minutes. Move them to medium heat to finish cooking, about 4 to 8 minutes. Garnish with the lemon slices. Serves 4.
“Tennessee Masala” Grilled Prawns
Indian cuisine gets a Tennessee twist in this recipe using Tennessee freshwater prawns. High quality prawns deserve to be accompanied by high quality dairy products-- like Tennessee’s own Purity, Mayfield or Turner brands.
- 1/2 cup lemon juice
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped ginger
- 16 jumbo Tennessee freshwater prawns, shelled and de-veined
Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. Discard lemon juice, garlic and ginger marinade. Now take:
- 1/2 cup plain yogurt
- 1/4 cup heavy cream from Purity, Mayfield or Turner
- 1/4 cup finely chopped red onion
- 1 tablespoon crushed garlic
- 1 teaspoon finely chopped ginger
- 1 tablespoon lemon juice
- 1/4 teaspoon ground turmeric
- 1 teaspoon chile powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon white pepper
- 4 metal or water-soaked wooden skewers
Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side. Serves 4.