Shrimp Kebabs with Balsamic Sauce, Honey and Beer
These kebabs are a great aperitif for any occasion. Simple making. They are served hot, fresh from the griddle.
Ingredients
-
500 g raw shrimp (ideally 20/40)
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coarse salt q.b.
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100 ml beer
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100 ml honey
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½ c. garlic powder tea
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¼ c. powdered ginger tea
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chives, for sprinkling
Preparation Method
- Make the Sauce: bring the beer, honey, balsamic vinegar, spice to taste, garlic, and powdered ginger to a boil.
- Let it boil over low heat for about 15 minutes, stirring occasionally (the sauce will not be too thick, but when it cools it thickens slightly).
- While the sauce is simmering, peel the shrimp, keeping the tail.
- Season them with a little salt and place them on skewers. If you use wooden skewers, you must first soak them in cold water for a few minutes.
- Brush the prawns on both sides with the sauce.
- Grill the prawns on a hot plate – lightly greased – for about two minutes on each side, until they get a caramelized appearance.
- Brush them on both sides while grilling.
- Serve immediately, very hot, sprinkled with chopped chives, and with the remaining sauce aside.
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