Wild Ocean Seafoods

Home > Recipe of the Week! > Seafood Appetizer Recipes >   Spicy Shutome & Prawn Skewers - May 18th 2008
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Description   This is the first of several Skewer Recipes we will be presenting over the next few weeks leading up to Fathers Day. You will find that they are easy to prepare and add entertainment for your family or guests.  A general note about quantities: Each skewer should have 4 to 6 Jumbo Gulf Shrimp and 5 to 7 Swordfish cubes.  Our U15 size Wild Gulf Shrimp will typically yield 3 to 4 Skewers, while the 16/20 size will yield 4 to 6 skewers. Each 6/9oz Swordfish steak will yield about 6 to 9 1oz cubed pieces or 1 to 2 skewers. Ingredients: Wild Ocean Seafoods® Wild Jumbo Gulf Shrimp Wild Ocean Seafoods® Hawaiian Swordfish (Shutome) Steaks or Cubes Macadamia Oil Tom Douglas Spicy Tokyo Rub or Tom Douglas Teriyaki Sauce 12” Bamboo or Stainless Steel Skewers Prep: Soak Bamboo Skewers for 1 hour in water (Eliminate this step if using Stainless Steel Skewers) Peel & De-vein the Wild Gulf Shrimp and Place in a cold water brine for 20 minutes (Tip on Brining Shrimp) Cut the Swordfish into 1oz cubes In a non reactive bowl, combine Macadamia oil and 1 tsp of Tom Douglas Spicy Tokyo Rub for every 4 skewers. Use as little olive oil as possible to make a paste. (If using Tom Douglas Teriyaki Sauce, you can skip this step) Rinse the shrimp from the brine, pat dry and combine with the cubed Swordfish in the spice rub & olive oil bowl or with the teriyaki sauce. Mix until the Swordfish & Prawns are fully coated. Refrigerate for 20-30 minutes. Cooking: Pre-heat BBQ Assemble the shrimp & swordfish by alternating each piece on the skewer, starting & ending with a swordfish cube. Reduce heat to medium on one side of the BBQ Place the Skewers on the lower heat side of the BBQ Turn every 2-3 minutes on each of 4 sides Remove & Serve (Try our Cut n Slice 4 Piece Flexible Cutting Board Set) Enjoy!

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