Spicy shrimp skewers
Spicy shrimp skewers
On the barbecue, the delicious North Sea shrimp are not of much use, as they are a bit on the small side. For grilling, prawns (although strictly speaking not shrimp) or giant prawns are the best choice. You can grill them either “naked” (completely clean), peeled but with the tail still intact or unpeeled (i.e. including the shell). The latter way looks nicer and adds more flavor. In addition, the shell protects against drying out too quickly. It may be a bit of work for your guests to peel them, but that doesn’t have to be a problem during a barbecue. Also, with unpeeled shrimp, the intestinal tract must still be removed. That is, it doesn’t have to, but it looks a little neater.It is best to buy frozen shrimp, then you can be sure they are as fresh as possible. After all, thawed specimens from the fishmonger were also frozen before he put them in the display case, and you don’t know how long ago that was. You shouldn’t want the “fresh” protective-atmosphere-packed stumps from the supermarket refrigerator on your barbecue.Pre-cooked or raw shrimp does not make much difference, with the understanding that the pre-cooked ones cook faster. This is important to know because shrimp are hypersensitive to overcooking. This, in fact, makes them quickly tough and rather flavorless.
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Servings: 0