PALAZZETTI MAGAZINE
Are you going to cook fish for your next barbecue? If you add crayfish you will make everyone happy, big and small! This recipe tastes of the holidays with hints of South American tradition and Asian inspired flavours. Traditional crayfish meets the fresh flavours of ginger and lime for some kebabs that everyone will love. It’s a typical last-minute recipe that can be served as an appetizer: you can marinate your crayfish before your guests arrive and them cook them in just 5 minutes on your barbecue. A clever finger food that turns your barbecue into the tastiest around this summer! An extra tip? Serve your kebabs with a cold cocktail such as a mojito, a moscow mule or a delicious, iced pale ale. spiedini di gamberi allo zenzero e lime

Crayfish and ginger kebabs: the recipe

INGREDIENTS (for 4)

  • 1 kg crayfish
  • 3 limes
  • ½ glass extra virgin olive oil
  • 1 garlic clove
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon of fresh thyme
  • 1 bunch of fresh parsley (to taste)

METHOD

  1. Grate the peel and of 2 limes then juice them (keep the third for garnish)
  2. Prepare the marinade with the lime juice and peel, the chopped garlic, the oil, the ginger and the thyme. Marinade the crayfish for about 2 hours.
  3. Put the crayfish on the skewers and grill for about 5 minutes.
  4. Add the fresh parsley and sliced lime to garnish.
This recipe is the perfect accompaniment to the shrimp, courgette and guacamole triangles we have already described!

Leave a Message

Your email address will not be published. Mandatory fields are marked with *

About us

Valeria si occupa di Content per Cricket Adv e dal 2015 gestisce i social Palazzetti. Nel web scrive di beauty, lifestyle, arredamento e cucina. Ama la musica, l'arredamento scandinavo e il buon cibo!