Shrimp Brochette

By: Chef Ghinwa Mouhasseb Thursday 12th April 2018

Shrimp Brochette


 24 Shrimp Roses

 1/2 Pineapple

 2 Red Onions  

 2 Tbsp Lime juice

 1 Ground Ginger  

 12.5 cl Soy Sauce

 2 Tbsp. Honey or brown Sugar

 2 Tbsp. Sesame Oil

 Sesame Seeds

 Salt and Pepper


 Method of Preparation

 Shell the shrimp and remove the black hose on their backs. 

 Peel the red onions and cut them into wedges. 

 Cut the pineapple into regular cubes.

 In a bowl whisk together the soy sauce and the brown sugar (or honey), sesame oil, lemon juice and ginger. 

 Add the shrimps. 

 Stir to coat well and marinate for 1 hour in the refrigerator.

 Drain the prawns and spread them on 8 wooden skewers, alternating with pieces of pineapple and onion quarters. 

 Sprinkle with sesame seeds.

Grill the skewers 7 minutes, turning regularly during cooking.

Serve with grilled potatoes   

By Chef Ghiwa Mouhasseb   

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