Friday, July 8, 2005

Shrimp & Steak Kebobs - The Recipe

Shrimp & Steak Kebobs
Adapted from Delicious Magazine, Vol.2, Issue 11

Prep time: 20 minutes (most of that was peeling the shrimp)
Marinating time: 15 minutes
Grill time: 6-8 minutes
Serves 3 (the magazine said 4, but the three of us managed to polish them off)

¼ cup Extra Virgin olive oil
3 cloves of garlic, finely minced
1 tsp mild paprika – I used a Spanish one
¼ tsp Tabasco sauce
½ tsp Worcestershire sauce
Juice of ½ lemon
20 large tiger shrimp/prawns, peeled and deveined (the recipe called for 12 with the tails left on, but I know my audience – so more shrimps and tails removed) **
1 lb/ 450g sirloin (they used 350 g – but what can I say) cubed (1”/2.5cm)
Lemon Wedges and chopped cilantro or parsley to serve


** If you are using frozen shrimp, here's the best way to defrost them so they maintain their plumpness but don't get too spongey - place a large bowl in the sink and fill with cold running water. Keep the water running so it maintains a temperature that is very cold to your hands, but not as cold as the shrimp. Frequently toss the shrimp until they separate and begin to soften. Only then peel your shrimp - leaving or removing the tails is your preference. Now to the rest of the directions....

1. Soak 6 bamboo skewers in cold water for 30 minutes or longer ( I always do a couple more than I think I need, just in case the food won’t all fit on the skewers stated in a recipe).
2. Whisk together the olive oil, garlic, paprika, Tabasco & Worcestershire sauces and lemon juice in a bowl.
3. In the meantime, heat up the BBQ – remember this dish doesn’t take very long to actually cook, so while the BBQ is heating up start to marinate your meat and organized your other dishes so that everything is ready once the kebobs are done.
4. To Marinate: dip each shrimp in the marinade and place on a plate; toss the steak into the rest of the marinade and let them sit for 15 minutes.
5. Alternately thread the shrimps and steak cubes onto skewers and once they are all ready, bbq on medium high heat for 6-8 minutes, flipping once or twice. The shrimp will be pink and the steak medium rare.
6. Squeeze some fresh lemon juice over the skewers, sprinkle with some chopped cilantro or parsley and serve.

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