Grilled shrimp skewers with herb-garlic butter

30 minutes

Leicht

6 persons

Grilled Obsiblue shrimp skewers are a delight for all barbecue fans and seafood lovers. The shrimps are coated with homemade herb butter while grilling, which gives them a wonderful aroma. This simple recipe will impress all guests with its delicious taste.

Ingredients

1 kg Obsiblue shrimp
wooden skewers for grilling
1 wooden toothpick
3 sprigs of fresh rosemary
1 handful of fresh parsley
1 handful of fresh coriander
4 garlic cloves, peeled and chopped
1 lemon cut into wedges
1 tsp salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Soak the wooden skewers in cold water for about 45 minutes
Wash and drain the prawns
Peel off the shell of the prawns between the head and tail segment
Carefully remove the gut of the prawn with a wooden toothpick by piercing the side of the third segment, counting from the tail, and gently lifting the gut upwards
Place each prepared prawn on a wooden skewer.
Melt the butter in a small pan. Finely chop the fresh herbs (rosemary, parsley, coriander) and add to the melted butter. Carefully crush the chopped garlic with a pinch of salt using a knife. This will release the flavour of the garlic. Mix everything well and set aside.
Preheat the grill and generously brush the prepared prawn skewers with the herb butter before placing them on the grill.
Grill the prawns for about 2-3 minutes per side until they are a lovely soft pink colour and the shells are lightly browned.
Arrange the grilled prawn skewers on a serving platter and drizzle with additional herb butter if desired. Serve with a baguette toasted on the grill and lemon wedges.

HINT: For the special taste, the head of the shrimp is separated from the body in a twisting motion. The liquid that runs out of the shrimp's head is collected in a small bowl, mixed with equal parts melted butter and a little salt, and the shrimp is then coated with it.