Traditional Aussie Barbecued Shrimp
Ready for some delightful shrimp on the barbie, mate? Try this tasty barbecued shrimp recipe, then
Sunday, May 29, 2016
Barbecued shrimp may not be exclusively Australian, but grillmasters down under have certainly made it a signature dish with the variation that we call "shrimp on the barbie" here in the U.S. And no, we're not talking about loading up Ken's traditional plastic girlfriend with seafood, here.
Oops, sorry for that image.
Incidentally: Australians don't call those water bugs we all love "shrimp." To them, they’re prawns, which conveys something slightly different to Americans. The term "shrimp" was a feature of tourism ads starring Paul Hogan back in the '80s, meant to appeal specifically to Americans. Seems to have worked.
Crocodile Dundee aside, the Aussies do know how to grill, and they've certainly taken advantage of the bounteous seafood available to them. And yes, they do call a barbecue a barbie, so at least that much of the recipe's name is accurate. And the name does evoke fun in the sun, right? Right.
We think you'll like this recipe, not just because it's tasty but because it's fairly quick. One caveat on that, though: this recipe calls for just leaving the shrimp in their shells while cooking, to be peeled by the eater.
Yours Truly absolutely loves shrimp, but hates dealing with the shells and getting all messy. I suspect other shrimp lovers feel the same.
My recommendation is to peel 'em down to the tail, leaving that on for the eater to grasp. It makes them easier to marinate, too. And it can't hurt to devein the shrimp beforehand, to maximize the flavor.
So, the Recipe.
Here's my favorite variation of this classic. The chili powder isn't precisely traditional, but I tried it on the recommendation of a friend, and it was heavenly!
2 pounds of large shrimp
3 large crushed garlic cloves
1/4 cup of chopped shallots (you can substitute green onions or ramps)
1/4 cup (total) of minced parsley, thyme, and cilantro
1/2 teaspoon of chili powder
Salt and pepper to taste
1 stick of melted butter
1/4 cup of olive oil
3 tablespoons of lemon juice
Thoroughly mix everything EXCEPT the shrimp and lemon slices in a large bowl. Then mix in the shrimp, and allow them to marinate at room temperature for no more than an hour, stirring the mix occasionally. If you like, you can marinate them in the fridge for two to five hours instead.
Next, thread the shrimp onto wooden skewers and cook them over medium hot coals for two minutes per side. While they're still hot, garnish them with lemons, and serve 'em up to your hungry guests. You'll love these spicy barbecued shrimp, mate -- guaranteed!