Prep 10 mins
Cook 10 mins
Grilling shrimps on skewers seems to be a common way of cooking them in Angola, it works well, specially for turning them, and is very attractive. As is often the case with Angolan food, you can find versions of this recipe throughout the former Portuguese empire.
- 1 lb prawns
- 2 garlic cloves, crushed
- 1⁄2 cup green onion, including tops, chopped
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 4 tablespoons wine vinegar
- 4 tablespoons water
- Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.
Yum! Made as posted, except I used the sauce as a marinade, so I didn't serve any on the side. Hubby & I loved it! [Made for PRMR]
These were really good and easy! Just as a note, if you are going to serve the sauce with the shrimp you should divide it before brushing it on the shrimp while cooking.
This was just lovely! Made exactly as written, though a storm rolled in at the last moment and we were forced to put the shrimp under the broiler instead of on the grill. I had a fair amount of sauce left over for dipping, and it really did have a lovely combination of flavors. Served with a baked potato and Ethiopian Tomato & Cucumber Salad this made for a lovely African-influenced meal! Made for ZWT 7, for the Vivacious Violets.