Grilled Blue Prawns with Ancho Chili Butter

September 2, 2025 By: Browne Trading Company

Time: 1 hour

3-4 servings

This recipe features wild Blue Prawns from New Caledonia. Skewered and basted with a rich compound butter made from toasted ancho chilis, the prawns transform on the grill from vibrant blue to blushing pink, with a charred, flavorful crust.

INGREDIENTS

Yield:

2 pounds Blue Prawns
1 pound butter, very soft
3 whole ancho chilis, dried
1 tsp sweet paprika
1 tbsp sugar (assists with caramelization for nice grill marks)
Oil for frying
15 cloves garlic, thinly sliced
2 large shallots, thinly sliced
Zest of 1 lemon
Black pepper
Salt

PREPARATION

Step 1

Set out butter and bring it to room temperature. It needs to be very soft to be whipped and combined with the other ingredients.

Step 2

Shallow fry your garlic and shallots in oil. Fry to a crispy, deep brown, then set onto a paper towel lined plate to drain.

Step 3

Heat a dry pan over a medium heat. Toast your whole ancho chilis for 1–2 minutes per side until their color begins to change and they become aromatic.

Step 4

Grind the toasted chilis, garlic, and shallots in a spice grinder to a rough grind, and combine with sugar, lemon zest, and salt and pepper in a bowl. Once combined, whip the mixture into the softened butter. Set aside.

Step 5

Devein your blue prawns by running a very sharp knife along the back spine from the head to the tail. Use a paper towel to remove the vein. Press the prawn open slightly, butterfly style, to open the cavity you cut but be careful not to cut fully through the prawn. Do not remove the shell.

Step 6

Skewer the deveined shrimp lengthwise from tail to head.

Step 7

Butter the skewered shrimp. Insert a generous pat of butter into the cavity you cut, then coat the rest of the prawn exterior.

Step 8

Optional: If you have time, the buttered prawns can be put into the freezer for up to 30 minutes. This solidifies the butter and adheres it strongly to the prawns, assisting during the grilling process.

Step 9

Grill the prawns over a medium heat grill. Grill until the prawns turn from blue to pink, about 5 minutes, turning frequently to prevent burning. Try to avoid flare ups if you can, and utilize the colder side of the grill if it gets too hot.

Step 10

Remove the prawns from the skewers, peel the shell and enjoy!

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