Grilled Shrimp Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,058 cal. | (50 %) | ||
| Protein | 34.16 g | (35 %) | ||
| Fat | 91.41 g | (79 %) | ||
| Carbohydrates | 33.8 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 237 mg | (29,625 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3.45 mg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 9.45 mg | (79 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 56.51 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.46 μg | (17 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 47.07 mg | (50 %) | ||
| Potassium | 404.85 mg | (10 %) | ||
| Calcium | 206.93 mg | (21 %) | ||
| Magnesium | 59.63 mg | (20 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Iodine | 19.47 μg | (10 %) | ||
| Zinc | 2.62 mg | (33 %) | ||
| Saturated fatty acids | 13.29 g | |||
| Cholesterol | 423.23 mg |
Ingredients
- For the aioli
- ½ organic lemon
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp spicy Mustard
- salt
- white peppers
- 300 milliliters olive oil
- For the skewers
- 500 grams King prawn (deveined, cooked)
- 1 garlic clove
- 4 Tbsps olive oil
- 1 lemon (juiced)
- 1 large green Bell pepper
- 4 small button Mushroom
- 8 Cherry tomatoes
- 8 Pearl onion (jarred)
- 8 rosemary
- salt
- Lemon wedge (for serving)
Preparation steps
Rinse the shrimp and pat dry. Peel the garlic, and pass through a press into the olive oil. Stir in the lemon juice, and add the shrimp to the oil mixture. Marinate, covered, for 30 minutes in the refrigerator.
Rinse the peppers, remove the seeds and membranes, and cut into 2 cm (approximately 3/4 inch) long pieces. Clean and halve the mushrooms. Rinse the tomatoes, and drain the onions. Rinse and dry the rosemary. Remove the leaves, coarsely chop, and set aside the rosemary stalk.
For the aoili, rinse the lemon in hot water and pat dry. Finely grate the zest from the lemon and squeeze the juice. Peel the garlic and pass through a press. Mix together the egg yolks, mustard, a pinch of salt, and a pinch of pepper. Beat in a whole until combiend. Gradually incorporate the oil, starting with a few drops at a time. Whisk together until the oil is combined. Gradually increase the amount of oil, making sure that the oil is completely absorbed each time. Add enough oil to form a thick mayonnaise. Mix in the lemon juice, and season to taste with salt. Transfer the aioli to bowls, and garnish with the lemon zest. Chill in the refrigerator until ready to serve.
Heat the grill and remove the shrimp from the refrigerator. Skewer 3 shrimp with the peppers, onions, tomatoes, and mushrooms on rosemary sprigs. Heat on the grill, turning constantly, for 5 minutes. Remove from the grill and sprinkle with the chopped rosemary. Serve the shrimp skewers with the aioli.
