Brilio.net – Honey grilled shrimp satay has a very strong combination of sweet and savory flavors on the tongue when you first bite it. The chewy texture of the shrimp meets the honey caramel sauce to create a dining sensation that is not boring at all. The grilled aroma that emerges from the pan increases your appetite immediately after the dish is cooked and ready to be served.
The freshness of the lime provides a balance of flavors so that the sweet sensation does not dominate the whole dish. Dried parsley sprinkled on top provides additional aroma as well as a much more attractive appearance. A combination of ingredients that are actually quite simple can actually produce quality dishes that taste very luxurious.
The cooking process is very practical because it does not require complicated charcoal burning equipment. Just use a Teflon or grill pan available in the kitchen, the shrimp can be cooked perfectly in a relatively short time. The most crucial step is just the duration of the seasoning so that it penetrates optimally into the inside of the shrimp meat.
Preparation begins by preparing the main equipment such as a sharp knife for cleaning the shrimp and a bowl for mixing the sauce. The mise en place technique or preparing all the ingredients in separate containers before starting cooking will really help so that the process doesn’t get messy. Make sure the smartphone is placed in a safe but easily visible place to check detailed recipe measurements without having to dirty the screen with hands that are processing spices.
Let’s try it together BrilioFoodTuesday (7/4).
Honey Grilled Shrimp Satay Recipe
photo: Gemini
Material:
– 400 gr shrimp
– 1 lime
– 1/2 tsp dried parsley
Marinade Sauces and Spreads:
– 4 tbsp honey
– 2 tablespoons tomato sauce
– 2 tablespoons sweet soy sauce
– 1/2 tsp ground pepper
– 1 tbsp oil
Complementary Ingredients:
– Enough warm rice
– Margarine for spreading Teflon
How to make:
1. Clean the shrimp by peeling the skin and leaving the tail, then remove the dirt on the back then wash thoroughly in running water and drain until dry.
2. Mix all the components of the marinade sauce in a bowl, take half the sauce to coat the shrimp and set aside the remaining half as a basting seasoning during the grilling process.
3. Leave the shrimp covered in spices for at least thirty minutes so that all the flavors penetrate the meat fibers optimally.
4. Skewer the shrimp using a skewer according to taste, then add lime juice on top to give a fresh aroma.
5. Heat a grill pan or Teflon with a little smear of margarine, then grill the shrimp until they reach half-cooked doneness.
6. Brush the surface of the prawns periodically with the remaining marinade sauce on each side until the prawns are completely cooked and the spices look absorbed and slightly thickened.
7. Remove the cooked shrimp satay, sprinkle dried parsley on top, then serve with white rice while still warm.
Shrimp nutrition can be maintained well if the cooking time is not too long so that the texture does not become tough and the protein content remains optimal. Using the right heat temperature on the Teflon helps lock in the natural fluids in the shrimp meat so that it remains juicy when eaten. Apart from that, adding lime juice at the end of the preparation process serves to maintain freshness while increasing the vitamin intake of the dish.
5 FAQs of Honey Grilled Shrimp Satay
1. How long does it take to soak shrimp with spices?
The standing or marinating process requires a minimum of thirty minutes for the spices to absorb.
2. Do all shrimp shells have to be peeled when cooked?
The shrimp shells are peeled and the dirt is cleaned, but the tail should be left to enhance its appearance.
3. What is the most practical tool to use to grill shrimp?
Just use a grill pan or flat Teflon greased with a little margarine.
4. When is the right time to sprinkle dried parsley?
Dried parsley is sprinkled after the shrimp are cooked and removed from the grill before serving.
5. What is the best accompaniment to this dish?
This shrimp satay is perfect to enjoy with a plate of warm white rice.
(brl/lak)
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