Tuga Pops − Friday, July 29, 2016, 10 Years ago in Seafood Recipes

4 out of 5 with 4 ratings

Mouthwatering Seafood Skewers Recipe

Name: Mouthwatering Seafood Skewers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 2 garlic cloves, finely chopped; 2 long red chillies, seeds removed, finely chopped; 2 tsp ground ginger; 3 tsp sweet paprika; 2 tsp dried oregano; 1/3 cup (80ml) olive oil, plus extra to brush; 4 limes, cut into wedges; 24 prawns, peeled (tails intact), deveined; 300g squid tubes, cut into 3cm strips; 400g swordfish fillets, cut into 3cm pieces; 4 corn cobs; Flat-leaf parsley leaves, to serve

These mouthwatering seafood skewers (espetadas de marisco), are perfect for an easy dinner.

25 min 4 servings Easy Prep time 15 min Cooking Time 10 min

Seafood Recipes

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Ingredients

2 garlic cloves, finely chopped2 long red chillies, seeds removed, finely chopped2 tsp ground ginger3 tsp sweet paprika2 tsp dried oregano1/3 cup (80ml) olive oil, plus extra to brush4 limes, cut into wedges24 prawns, peeled (tails intact), deveined300g squid tubes, cut into 3cm strips400g swordfish fillets, cut into 3cm pieces4 corn cobsFlat-leaf parsley leaves, to serve

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Preheat a chargrill or barbecue to high.
To make the marinade, combine the garlic, chilli, ginger, paprika, oregano and oil, then season.
To make skewers, thread 1 lime wedge, 1 prawn, 1 piece of squid and 1 piece of swordfish onto a skewer, then repeat. Repeat with remaining skewers, then coat in the marinade.
Brush corn with oil and chargrill, turning, for 10 minutes, until blistered and tender.
Set aside. Brush chargrill with oil and cook skewers, in batches, for 2-3 minutes each side until cooked through.
Slice the corn off the cob, garnish with parsley and serve with the skewers.

Recipe Tips

•

To enhance the flavor of the seafood skewers, marinate the prawns, squid, and swordfish in the olive oil, garlic, chillies, ginger, paprika, and oregano for at least 30 minutes before grilling. This allows the seafood to absorb the spices better.

•

Avoid overcooking the seafood by keeping a close eye on the grill. Prawns turn pink and opaque when cooked, while squid becomes firm and slightly chewy. Aim for about 2-3 minutes per side on high heat for perfect results.

•

When assembling the skewers, alternate the seafood pieces with corn cobs for a colorful presentation and even cooking. Soak wooden skewers in water for 30 minutes prior to use to prevent them from burning on the grill.

Adapted from a Recipe by: Warren Mendes

Frequently Asked Questions

What can I use instead of swordfish in this recipe?

You can substitute swordfish with other firm white fish like tuna, halibut, or sea bass. These alternatives will hold their shape on the skewer and complement the marinade well.

How should I store leftover seafood skewers?

Store any leftover seafood skewers in an airtight container in the refrigerator for up to 2 days. Reheat them gently on a skillet or grill to avoid overcooking the seafood.

What should I do if my prawns are not deveined?

If your prawns are not deveined, you can easily do it by making a shallow incision along the back of the prawn with a knife and pulling out the black vein. Make sure to rinse them under cold water afterward.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine has a zesty acidity that complements the seafood beautifully.

General: Sauvignon Blanc - The crisp and citrus notes of Sauvignon Blanc enhance the flavors of the garlic and lime in the skewers.

Beer

Portuguese: Super Bock - This pale lager has a clean, crisp profile that pairs well with the vibrant and spicy elements of the dish.

General: Pilsner - A classic pilsner offers a refreshing balance to the richness of the seafood and spices.

Other Beverages

Ginger Ale: The sweet and spicy notes of ginger ale provide a delightful contrast to the savory seafood flavors.

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