Mexican Prawn Skewers Recipes

SMOKIN' SHRIMP SKEWERS

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Smokin' Shrimp Skewers image

Steps:

Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

Nutrition Facts : Calories 184 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 214 milligrams, Sodium 1089 milligrams, Carbohydrate 2 grams, Protein 23 grams, Sugar 0 grams

Ingredients

15 fresh rosemary sprigs* (See Cook's Note)
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro leaves
1 teaspoon chipotle chili powder*** (See Cook's Note)
Salt and freshly ground black pepper
1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving

BUFFALO MEXICAN SHRIMP SKEWERS

Provided by Nancy Fuller

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Buffalo Mexican Shrimp Skewers image

Steps:

Preheat a grill or grill pan to medium-high heat.
In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use.
Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.

Ingredients

8 tablespoons (1 stick) butter
1/2 cup hot sauce, such as Frank's RedHot
1 teaspoon chili powder
3 cloves garlic, finely chopped
1 teaspoon white wine vinegar
2 pounds large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Carrot sticks, for dunking
Celery sticks, for dunking
Blue cheese dressing, for serving

CHORIZO & PRAWN SKEWERS

Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise

Provided by Good Food team

Categories Canapes

Time 20m

Yield Makes 12

Number Of Ingredients 7

Chorizo & prawn skewers image

Steps:

Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip.
Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.

Nutrition Facts : Calories 87 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Ingredients

12 mini chorizo sausages (for cooking chorizo cut into 12 pieces)
12 raw shelled prawns
1 tsp harissa
½ garlic clove , crushed
2 ½ tbsp mayonnaise
2 ½ tbsp Greek yogurt
1 tbsp chopped parsley