Fiery Prawn Pepper Skewers Food

FIERY PRAWN SKEWERS

Steps:

• Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.
• Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping.

FIERY PRAWN & PEPPER SKEWERS

Steps:

• Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
• Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

SPICY GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

FIERY 5 PEPPER SHRIMP AND WATERMELON KABOBS

Steps:

• Mix honey, orange juice and Seasoning in large bowl. Add shrimp; toss to coat well. Thread shrimp and watermelon cubes alternately onto skewers.
• Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally.
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GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE

Steps:

• Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
• Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
• With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
• In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
• Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
• Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
• Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
• Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
• Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

SPICY GRILLED SHRIMP AND PEPPER SKEWERS

Steps:

• Soak 16 wooden skewers in water.
• Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp - if the fact that the "vein" is actually a poop chute doesn't bother you, feel free to skip this step).
• Wash, de-seed and chop the peppers into 1" square sections.
• Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.
• Get the grill started if you're using a charcoal grill (gas grills don't need to pre-heat), or if you're doing this indoors, preheat the broiler.
• Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.
• Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.