Vermouth Prawn Skewers

Vermouth Prawn Skewers

A prestigious and delicious delicatessen made simple.

Ingredients for 4 servings:

  • 800 g of prawns
  • 1 bunch of basil
  • 1 teaspoon pink pepper
  • 2-3 tablespoons of dry Vermouth
  • 1 lemon
  • extra virgin olive oil

Follow these steps:

First of all dip the wooden sticks in cold water.

Clean the prawns by removing the heads and all the carapace but leaving the tail attached, if you like it. Superficially cut the back of the shrimp tails, until the vein is exposed; gently remove it with a small knife.

Gently rinse the shrimp tails, dry them and transfer them to a bowl, adding a handful of chopped basil leaves, 2 tablespoons of oil, vermouth and crumbled pink pepper. Leave to marinate in a cool place for at least 30 minutes (the more they marinate, the more flavour they absorb).

Drain the prawns from the marinade and put 3 or 4 on each stick (depending on the length of this).

Cook them on the pan or grill for about a minute on each side and serve with the lemon.

Fancy hint:

With the same technique you can prepare squid skewers, mixed fish, monkfish, salmon or tuna cut into cubes.

All of them, prawns included, go very well with our pink pepper, but also with the smoked or lemon pepper if you want to give your dish a smokey or lemon note.

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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