|
Comments: |
Even though we can say that shrimp does not have a strong taste, prepared along with Pacific flavors, they 'wake-up' and make our tasting buds danse with their 'exuberant' flavors.
The size of shrimps also is of concern; it seems that whatever their size when we buy them, they have always shrunk incredibly when cooked.
The only solution is to buy large, even giant shrimps, except when we plan to serve them fried coated with dough, before a meal, along with a drink.
Serve these brochettes over a bed hot boiled white rice.
|
- 1/2 cup [125 mLe] soy sauce
- 1/4 cup [60 mL] dry Sherry
- 2 tablespoons [30 mL] brown sugar
- 2 tablespoons [30 mL] sesame oil
- 2 tablespoons [30 mL] lime juice
- 1 tablespoon [15 mL] freshly minced ginger
- 2 pounds [1 kg] large shrimps, shelled and deveined
- 2 cups [500 mL] fresh pineapple chunks
- 1 large sweet red pepper, membranes removed and seeded, into chunks
- 2 medium onions, into wedges
- Salt and pepper, to serve
|
- Into a large glass bowl, whip together soy sauce, dry Sherry, brown sugar, sesame oil, lime juice and freshly minced ginger.
- Add shrimps; stir until well coated, then leave shrimps to marinate, refrigerated, for 1 hour.
- Then preheat barbecue until charcoals become gray, almost white.
- Remove shrimps from marinade; evenly thread cleaned shrimps, pineapple and sweet red pepper chunks, and onion wedges onto skewers.
- Oil barbecue rack before laying brochettes.
- Barbecue skewers for 7 to 10 minutes turning from time to time until shrimps become pink, firm inside.
- Transfer brochettes onto a serving plate and serve; each guest will season its own to taste with salt and pepper.
|
