Look tasty, mind sharing the recipe?
Sure! It's from the "On a Stick" cookbook (thanks mom!). I’ve written it up as we cooked it. Pinchos de GambasMetal skewers2 T. smoked paprika -- I used the "Spanish smoked sweet paprika" from CM2 T. sweet paprika½ T. cumin2 garlic cloves, minced 1 t. salt½ t. pepper2 T. fresh lime juice1/3 c. plus 2 T. extra-virgin olive oil, divided1 lb. tiger shrimp (or 21-25 ct. shrimp), cleaned and peeled – I removed the tails too for easier eating. 1. Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, and 1/3 cup of the olive oil in a medium bowl. Add shrimp and gently toss. Refrigerate 30 min. to 1 hr. 2. Heat grill or grill pan to medium-high and brush with the remaining 2 T. olive oil. Thread 3-5 shrimp per skewer and grill 3 to 4 minutes on each side (we grilled about 5-6 min. total), or just until shrimp has cooked through. (Be careful not to overcook.) Serve hot.We served these with rice, a salad, and glasses of red wine. Super simple and yummy!
Sounds awesome! I'm going to have to try it!Thanks!
Did a recipe just appear on this blog?! Up is down! Black is white! :-)The shrimp were really, really good. You should try them out!
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