Each day you live you learn something new, and Sunday was a day like that.While “liming” on Sunday, I learnt the fine art of grilling Shrimp Kebabs.As soon as I arrived, I just had chance to grab the camera and start taking out pictures because my brother-in-law was already in full swing with his bamboo skewers all lined up, vegetables chopped, busy making the Kebabs.He noted two things, while busily arranging the ingredients on the skewer:if you cut the bamboo skewer in half you have more kebabs to go around, and start with an onion and end with an onion.
Shrimp Kebab is a terrific appetizer, it is easy and quick to prepare and grill.It also looks very attractive and colourful on a plate as you will see here. Another great thing about kebabs is that you could use, instead of shrimp, chicken, pork, or any other meat to suit your fancy.I really enjoyed learning this recipe and of course, eating it too. And now I plan to try it out for my wife, but with chicken. Since I want this tasting extraordinary, I would be marinating my meat overnight for the seasoning to really soak in. Talking about soak! Don’t forget to soak the bamboo skewers in water.
Here now, I share with you what I learntThis and the following recipe were taught to me on Sunday by someone I consider as a master cook.I hope you enjoy the steps and please email or comment on how wonderful it tasted.
1 lb. Shrimp, shelled, cleaned and seasoned
1 onion, chopped
4 medium-sized tomatoes, chopped
1 large sweet pepper, chopped
3 tbsp. garlic butter
To make lemon sauce:
6-8 leaves of chadon beni
1 tbsp. butter
1 tbsp. sugar
(This has the effect of steaming and infusing the kebabs with the garlic butter).
and butter in a heavy pot and stir to mix well.
Coming up next, another recipe from the “Sunday Lime”.