Here are two great barbecue shrimp recipes that’ll leave you chili BBQ sauce lovers grilling for more.
Don’t worry if chili barbecue sauce isn't your thing, I’ve also got a menu idea for
Yakitori sauce
that goes great on shrimps or check out my
Tapas
section that also has some “drizzle” ideas.
I know I’ve said it before but as always – if using
wooden skewers
– soak them for 30 minutes before harpooning your prawns
I work on five or six raw shrimps per skewer and 2 skewers per person so add it up and you’ve got the quantity. Uncooked tiger prawns / prawn tails are just as good.
If not already peeled, remove the heads and peel.
TIP – it’s quite trendy to leave the last piece of tail shell on.
Skewer them up, sprinkle with salt and pepper and grill until pink (2-3 mins each side on hot coals).
The first is a wonderful glaze packed with spices and flavours but not too hot.
Ingredients:-
30ml / 2 tbsp groundnut oil
2 garlic cloves
1 shallot chopped
½ tsp chilli powder
1 tsp fennel seed
6 black pepper corns
1 star anise broken up
1 cinnamon stick broken up
2cm / 1 inch piece root ginger chopped
30ml / 2 tablespoons water
30ml / 2 tablespoons rice vinegar
2 tablespoons muscovado sugar
salt pepper to taste
1 lemon cut into wedges
Method:-
Simply fry up the garlic and shallot in the groundnut oil for two to three minutes until fragrant, then toss in the spices and cook for a further two minutes.
Take it off the heat, pour in the sugar, water and rice wine vinegar and stir until and low and behold we have a beautiful glaze with which to coat your shrimps.
Too much hassle? The second of my barbecue shrimp recipes is quicker………….
Ingredients:-
3 tablespoons groundnut oil
3-4 crushed garlic
1 tablespoon honey
1 tablespoon chilli barbecue sauce
½ lime and zest
a pinch of salt and pepper
Method:-
Fry up the garlic in the oil for a couple of minutes until fragrant, take the pan off the heat and stir in the remaining ingredients. Get those coals hot and get brushing on the glaze!