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Espetadas de Camarão Grelhado (Grilled Shrimp Skewers)

The Quirky Foodster Team

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Ingredients

  • 500 g (1 lb) large shrimp, peeled and deveined (tails on)
  • 2 (2) garlic cloves, minced
  • 1 tbsp (1 tbsp) lemon juice
  • 2 tbsp (2 tbsp) olive oil
  • 1 tsp (1 tsp) paprika
  • 1/2 tsp (1/2 tsp) chili flakes
  • Salt to taste

Method

  1. Combine the garlic, lemon juice, olive oil, paprika, chili flakes and salt in a bowl.
  2. Toss the shrimp in the marinade and let sit for 20 minutes.
  3. Thread the shrimp onto skewers.
  4. Grill over hot coals or a grill pan for 2-3 minutes per side until pink and slightly charred.
  5. Serve hot, straight off the skewer.

Introduction: Grilled prawn and shrimp skewers are sold from charcoal braziers at markets across Bissau, taking advantage of the country's abundant coastal shrimp harvest for a smoky, portable snack.

Cultural Background: Grilled prawn and shrimp skewers are sold from charcoal braziers at markets across Bissau, taking advantage of the country's abundant coastal shrimp harvest for a smoky, portable snack.

Tips: Do not marinate shrimp longer than 30 minutes, as the lemon juice can begin to firm up the texture too much.

Variations: Add chunks of onion or bell pepper between the shrimp on the skewer. Not authentic as a vegetarian dish; shrimp is essential to the recipe.

Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.

Reheating: Reheat briefly in a hot pan for 1 minute per side to avoid overcooking.

Nutrition: Approx. 180 kcal, 22g protein, 9g fat, 2g carbohydrate per serving.

FAQs:

Q: Can I use frozen shrimp?

A: Yes, thaw completely and pat dry before marinating.

Q: What's a good dipping sauce?

A: A simple lime and chili dip complements the smoky grill flavour well.

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