Squid Prawn Skewers Recipes

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH

Steps:

• For the relish: Soak the hickory chips in water for at least 1 hour.
• Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
• Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
• For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
• Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
• Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
• Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.

CALAMARI AND PRAWNS ON LEMON GRASS SKEWERS

Steps:

• MARINADE: Mix ingredients well in a large bowl. Add calamari and prawns, cover and refrigerate for 1 hour.Trim lemon grass stalks to about 20 cm and cut root end diagonally. Use a sharp skewer to pierce each piece of calamari and prawn. Thread a prawn, tomato and calamari piece on each lemon grass skewer. Braai or grill for about 5 minutes, turning occasionally. Serve as a snack, starter or with a salad of cucumber and peanuts.

SQUID AND PRAWN SKEWERS

Steps:

• Mix the squid and prawns with the garlic, chilli, lemon juice and zest, saving a little zest to garnish. Leave to marinate for 5 mins.
• Thread a squid ring, a prawn and another squid ring onto each skewer.
• Heat the oil in a large, non-stick frying pan and cook the skewers, turning once, to ensure the prawns are fully cooked.