Monday, July 09, 2012

Easiest, Quickest, Most Delicious Gourmet Entree on Earth—and You Get All the Credit!

Let me be the first to share this deceptively simple, super fast, and incredibly delicious main dish with you. Perfect for a summer supper. You can make it so quickly and so beautifully and it never fails to pack a very big punch. For effort versus wow factor, this dish is supreme. And, I am proud to say, I made it up. Yes. You may read the recipe and think, this can't be right, and surely it can't be that fantastic. Oh, but it is. If you don't like this dish, then I'll give you your money back. Well, at least I'll be completely shocked, because everyone loves these babies.

I call it,

Tumerica's Whiskey Prawn Kabobs (Kebobs)

  • 1 pound of large shrimp or prawns, must be raw and in shell (frozen is fine—but make sure you get the raw kind and not the precooked kind--you want the shrimp raw in order to absorb the marinade. You also want the shells on so that when you grill the shrimp, the shrimp will remain juicy. It's all-too-easy to make shellfish too dry. Making it juicy? Now that's the trick.)
  • 2 tablespoons whiskey or bourbon (you could use cognac if you really want a fancy treat)
  • 2 tablespoons soy sauce (not the low-sodium kind)
Put all ingredients in a large freezer resealable plastic bag. Marinate in the refrigerator for at least 30 minutes but no more than an hour or so.

Double-skewer the shrimp or prawns one at a time by running the first skewer through one side of each shrimp. Then, insert a second skewer, parallel to the other. Load either three or four shrimp per kabob, with the shrimp tails lined up all on the same side. The double-skewer method keeps the shrimp nicely shaped and flame-kissed all along the body of the shrimp. Plus, the shrimp don't roll on a single skewer, and flipping them is a breeze. Makes a good-looking presentation, too. [Sorry I do not have a photo of this—I'm working on it!]

Grill quickly over medium heat, turning once, until the shrimp turn pink and are cooked through, for a total of about three minutes to five minutes (it does not take long).

Serve over steamed jasmine rice with a fresh garden salad. Healthy, fast, low-fat, delicious—now aren't you smart?

2 comments:

Paul-jean said...

I want to make these for my wife so badly, but I don't have access to a grill -- how would you recommend making these with an oven broiler?

please help -- I really want to try these out!

Carolyn Blount Brodersen said...

Hi, Paul-jean. I think these would be perfect using an over broiler. Place the skewers of shrimp on your baking sheet not too close to the flame and keep an eye on them--maybe a minute or two each side, and turning halfway through. The only thing you are missing is the charry grilled taste--but the texture and basic flavor will be the same. Let me know how it goes!