feed me fish
Recipe: grilled shrimp tacos
Hot & fast is the way to go! Small prawns on the grill need to be grilled hot and briefly. That way, you get that delicious grilled edge without overcooking them and ending up with a tough result. The lightly sweet grilled pineapple and pistachio crumble, together with the sweet and spicy prawns, make this one delicious taco, so get grilling, cabron!
door Lauretta Baarends
How to make the grilled shrimp tacos
- Melt the butter in a pan and sauté the garlic in it. Add ketchup, chipotle Tabasco and soy sauce and stir well. Let the mixture cool and marinate the prawns in it for at least 1 hour in the refrigerator.
- Prepare a BBQ or grill for direct grilling and heat it to a temperature of 200 °C. Halve the jalapeños, peel the shallot and cut it in half. Grill the jalapeños and shallot until charred and softened. Finely chop them, mix with green Tabasco and lime juice, and season with salt and freshly ground black pepper.
- Grill the pineapple slices until they have beautiful grill marks and the flesh has softened. Cut the grilled pineapple into cubes and set aside. Grill the marinated prawns on all sides until they have turned light pink. Be careful not to grill them for too long, as they will become firm and tough.
- Briefly warm the tortillas on the BBQ and fill them with the guacamole, grilled prawns, grilled jalapeño salsa, feta, pistachios and coriander leaves, and serve with lime wedges.
How to make the guacamole
- Remove the seeds and seed membranes from the tomato and red chilli and cut the flesh, together with the shallot, into small cubes. Cut the avocados in half, remove the stones and scoop out the flesh. Roughly mash the flesh with a fork, mix all the ingredients together and season with salt and pepper.
Title: Smokey Goodness – Burgers & BBQ Bites
Author: Jord Althuizen
Price: €22,50
Publisher: Kosmos
Image: Remco Kraaijeveld
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