Contact Grill Recipes continued

Tandoori Prawn Skewers

Serves 4

24 raw king green prawns, shelled and deveined (leaving head and tails attached)

½cup low fat yoghurt

½cup tandoori paste

2 tablespoons freshly chopped coriander or parsley

Lemon wedges and a Tzatziki dip for serving

Soak 8 bamboo skewers in water overnight. Thread 3 prawns per skewer. Place onto a plate. In a small bowl combine the yoghurt, tandoori paste and coriander. Spoon over prepared prawns. Cover and refrigerate until required.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook 4 skewers at a time for 3-5 minutes.

Serve prawn skewers on a bed of lettuce leaves with lemon wedges and tzatziki dip.

Note:

Prawns can also be cooked in the grill not skewered.

Garlic Prawns

Serves 4

1kg green prawns, shelled and deveined

½cup olive oil

2 cloves garlic, crushed

1 tablespoon chopped parsley Fresh ground pepper to taste

Place all ingredients into a bowl and marinate for 2 hours.

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray. Cook prawns for 8-12 minutes or until cooked throughout, occasionally brushing with marinade.

Stuffed Calamari

Serves 4

8 small squid/calamari tubes, cleaned

Stuffing

1 cup breadcrumbs

1/3 cup parmesan cheese, grated

1½ teaspoons crushed garlic

1 egg

Salt and pepper to taste

Combine all stuffing ingredients in a small bowl. Mix ingredients together until well combined. If mixture appears too dry, add a few drops of water.

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray.

Place teaspoonfuls of stuffing into each tube. Secure end with a toothpick.

Place calamari onto the Contact Grill and cook for 10-15 minutes or until cooked throughout.

Remove toothpicks before serving.

Mediterranean Octopus

Serves 4

1kg baby octopus

Marinade

¼cup each of green, yellow and red capsicums, finely chopped

1/3 cup soy sauce

1 tablespoon oil

2 tablespoons chopped fresh oregano

¼cup lemon juice

1 clove garlic, crushed

3 tablespoons dry red wine

Remove and discard heads and beaks from octopus. Place in a bowl.

Combine all marinade ingredients and pour over octopus. Refrigerate for an hour.

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray. Cook octopus for 15-20 minutes or until tender.

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Sunbeam GC7850B manual Tandoori Prawn Skewers, Garlic Prawns, Stuffed Calamari, Stuffing, Mediterranean Octopus

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