A typical Aussie barbecue is all about shrimp recipes right? OK so shoot me if I’m stereotyping but I do mean it in the best endearment. For true authenticity the Australian way of spelling barbecue is barbeque....or is it simply a barbie?
Last time I was out in Sydney we took a trip to the fish market – oh what a feast. Our barbie was piled high with Shrimps, Yabbies, Moreton Bay bugs to name but a few.
Now we can’t get these wonderful crustaceans all over the world so I’m going to dedicate my page to some great shrimp glazes. And if there’s not enough here, I’ve also got a recipe for Yakitori sauce that goes great on barbecue shrimps or check out my Tapas Appetizer 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 shrimps (or 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 so let's get cracking with a typical Aussie barbecue!
is a wonderful glaze packed with spices and flavours but not too hot.
Serves:- 4 people
Preparation Time:- 10 mins
Cooking Time:- 5 mins
Total Time:- 15 mins
Simply fry up the garlic and shallot in the groundnut oil for two to three minutes until turning clear and fragrant. Toss in the spices and cook for a further two minutes then 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?
is 8 minutes quicker………….
Serves:- 4 people
Preparation Time:- 5 mins
Cooking Time:- 2 mins
Total Time:- 7 mins
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!