Last week my friend, Sandy, asked me to prepare some kind of spicy seafood for a salad course at a beer/food pairing fundraiser dinner she was organizing. The beer was being provided by Schlafly--a favorite local St. Louis company. (I'll share more details about the event, menu, and beer pairings in an upcoming post.) I made these easy shrimp skewers that were served on a bed of greens at the dinner.
These skewers are versatile, because they can be served hot, cold, or at room temperature.
Hot, cold, and room temperature serving suggestions:
Step 1. Assemble the ingredients: olive oil, smoked paprika, bottled hot chili pepper sauce, garlic, raw shrimp--peeled and deveined (I used jumbo shrimp, 31-40 shrimp per pound)
Step 2. If you're using wooden skewers, start soaking them in water. This will help keep them from getting too burned on the grill. I used 6" skewers--a good size for individual servings.
Step 3. Whisk together the marinade: olive oil, hot chili sauce, smoked paprika, garlic.
Step 4. Pat shrimp dry with paper towel and put in shallow dish.
Step 5. Pour marinade onto shrimp and toss to coat. Let it marinate in the fridge for 15 to 30 minutes.
Step 6. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. I alternated the direction of the tail as I threaded these--only because they look prettier that way. I had 38 skewers from 4 pounds of shrimp; approx. 9-10 skewers per pound.
Step 7. Put the skewers on a hot oiled grill. Grill for 1-1/2 to 2 minutes on each side, just until they turn opaque.
It's important not to overcook the shrimp. It cooks very quickly and will turn tough and rubbery if you overdo it.
The shrimp can be eaten hot right away. Or you can put it in a dish, cover, and refrigerate it. I made this shrimp a day ahead, and it was read to serve on salad greens at the dinner the next evening.
Having the shrimp on individual skewers made it easy to quickly assemble the spicy shrimp salad plates at serving time.
Schlafly's APA beer was served with this spicy shrimp and salad course. This happens to be one of my favorite beers. It was a great combo!
This recipe is a good choice when you want something slightly spicy, but without too much heat. Sandy was feeding 30 people, so it needed be suitable for guests with a wide range of spice tolerance.
The Honey Lime Dressing on the salad greens was a nice, light complement to the spicy shrimp. Here's that recipe:
wooden skewers (6" recommended for individual servings)
If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min. Make marinade in bowl or measuring cup; whisk together olive oil, hot sauce, smoked paprika, and garlic. Pat shrimp dry with paper towel. Place shrimp in shallow dish; pour marinade on shrimp and toss gently to coat. Let marinate in fridge for 15-30 minutes. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation. Oil grill lightly and preheat on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day. SERVING SUGGESTIONS: --Cold with salad greens tossed with Honey Lime Dressing* --Hot inside a taco - add a tortilla with lettuce, guacamole, and fire roasted salsa* --Room temperature as an appetizer - serve with Asian peanut dipping sauce* *Find recipes for honey lime dressing, fire roasted salsa, and Asian peanut sauce at www.theyummylife.com.
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