I have always been the first one to rejoice at the idea of skewers because of their close resemblance to lollipops. Also, I was gifted with an exceptionally tiny mouth. So my love for barbeque, coupled with my attachment to skewers makes grilled shrimp skewers one of the dishes I would forever cherish and devour in large proportions, without entertaining even the slightest hint of the idea that sharing is caring. Oops!
Secondly, the marinade paste in Grilled Shrimp Skewers is an easy combination of olive oil, fresh lemon, tomatoes and Italian seasoning (anyone feels my hype? No?) Okay maybe you can add five ounces of arugula as well, yeah you got me. If a marinade is used, it should have less amount of acid content implying lemon juice and vinegar which rapidly change the texture of the shrimp. Moreover, you should remember to use Canola oil for grilling. Anyway, this particular cuisine can be served as either an appetizer or main course. It can also be served along with rice. The marinade mentioned earlier is made in a blender containing the ingredients until they’ve pulverized into a thick yellow paste.
The shrimp is then mixed with the paste and left to sit for an hour. The marinated shrimp takes approximately three minutes to grill until it’s slightly scorched leaving a smoky flavor (mesquite and other woods may additionally be used) and the surface should be pudgy. For this, it is recommended you buy fresh shrimp but for people not living near the coast, a pack of frozen shrimp is advised which would then have to be defrosted. It is important to know where your shrimp is coming from in order to be cautious of seafood fraud which is at large especially in a city like Delhi where the sea and coasts are just internet musings.The grates in the grill should be greased with Canola Oil before placing the shrimp skewers.
Again, Grilled Shrimp Skewers also have their own set of sub-recipes and its flexibility makes it a favorite among ginger garlic variables. It is often paired with Lemon-Garlic, Soy Sauce, Fresh Ginger, Spices and Garlic & Herbs. The skewers are filled alternating between vegetables and shrimp. Since shrimp cooks fast, vegetables or fruits which mirror its cook time must be used. Pineapples, cherry tomatoes, and peaches are good options. In the list of Asia’s most popular food items, shrimp must be at the summit with volumes being exported to other economies.
Like all other grilled food items, the sauce in Grilled Shrimp Skewers is one significant aspect of this dish. Here, dry white wine is mixed with finely chopped onions and allowed to microwave for two minutes followed by other ingredients (garlic, garlic powder, Tabasco, butter, lemon, and pepper). The butter is allowed to soften by microwaving it once again for one-two minutes. After it is uniformly mixed, the grilled shrimp is enveloped by the sauce and garnished with minced parsley. They are occasionally paired with healthy green salads or an appetizing meal of pasta.
Looking forward to having more shrimp skewers in the future, I hope grilling season never ends.