Chef's Corner

Skewered Shrimp

Courtesy of Chef Seylan Karakas

Skewered Shrimp

Prep time: 1 hour including marinating time, makes 6 servings

For the marinade:
1/4 Cup extra virgin olive oil
1 1/2 Tbsp. Worcestershire sauce
3 Tbsp. low sodium soy sauce
1 1/2 Tbsp minced garlic
1 1/2 Tbsp. steak sauce (A-1 for example)
1 Tbsp. tomato paste
1 Tbsp. red pepper paste
1 Small onion chopped
1/2 Tbsp. dried rosemary
1/2 Tbsp. ground black pepper
Salt to taste

For the skewers:
2 lb Sail® Brand tail-on jumbo shrimp, peeled and deveined
1 Pint small cherry tomatoes
12 Flat wooden skewers soaked in water for at least 1/2 hour to keep from burning on the grill.

Combine all ingredients for the marinade into a food processor and pulse until smooth.
Place shrimp in a non-reactive bowl and toss to coat. Refrigerate for 1/2 hour.
Using 3 shrimp per skewer, skewer shrimp alternating with a cherry tomato.
Heat grill to med high and oil grate to keep from sticking. Grill shrimp approximately 2 min per side or until cooked through.
Serve with a green salad and Spanish rice.

Eastern is one of the world's largest suppliers of both wild and farm-raised shrimp, bay and sea scallops, king and snow crab, lobster and lobster tails, squid, and finfish such as Tilapia.
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