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Skewers of shrimp grilled

Skewers of shrimp grilled

This preparation, simple, tasty and very appetizing looking part, depending on who handed it to me over twenty years ago, the Adriatic kitchen.

But even here, grilled and tasted on the plateau at the foot of the Jungfrau, it always makes its beautiful effect!

Were it not for the half-hour (minimum) of marinade, it would be one of those dishes prepared right away; but then during marinating, you can go ahead to prepare yourself something else:
May catch some tomatoes in the garden and slice them to accompany the skewers!

I usually propose these shrimps as a main course (preceded by a light first ...);
but served, maybe a little bit smaller, one or two at a time on a small wooden skewer, complemented by a small tomato, they are also a very inviting starter!

I prepare them like this:

Ingredients, per person:

Marinade
Thyme; q.s.
garlic clove ½
parsley q.s.
extra virgin olive oil q.s.
salt and pepper q.s.
Skewers
prawn tails, g. 25 / 30 cad. pc. 4
bread crumbs q.s.
sage leaves 5
To season on the table
extra virgin olive oil
juice (or segments) of lemon

Preparation:

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Clean and wash the prawns (or escape, if you prefer) and keep aside a few minutes.

Chop the aromatic herbs and garlic and prepare a marinade with EVO oil, pepper and salt.

Put the prawn tails to marinate for at least half an hour turning them a couple of times.

***

Now, before preparing the skewers, the prawns should be breaded: prepare a plastic bag, of the type that is used to freeze food, and pour a bit 'of breadcrumbs; not much, to begin with.

Drain well, one by one, the shrimp and put them away in the bag.

Add, if not enough, another breadcrumbs.

Close the bag well, perhaps with a special clothespin, and turn it over and turn it a few times until everything is well covered by breading.

***

Remove the prawns from the bag and begin to put them on the skewers, gently shaking them from any excess of breadcrumbs, alternating with sage leaves
(in addition to flavor the shellfish also will prevent them from sticking to each other).

Depending on the size, four or five will be on each skewer.

Place them on the grill, heated to medium heat, and cook turning occasionally to ensure even baking.

They will be ready as soon as the breading will have taken a beautiful golden color and beautiful red shrimp will, in any case will be ready very quickly, in up to five or six minutes.
(clearly, if you have used pre-cooked shrimp tails ... they will already be red!)

Place them on a tray, sprinkle with lemon juice and a drizzle of olive oil

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • The quantity of prawn tails is variable, depending on the weight of the single prawns and, last but not least, by the greediness of the diners!
  • Defining the quantity and dosage of the various herbs is always difficult: they can be more or less tasty or fresh; just as they can be more or less welcome.
    My advice is always one: in our kitchen we must not follow the standard consistency and flavor of a restaurant; then regoliamoci according to our taste and that of our guests!

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