Shrimp kabobs are presentations of shrimp or prawns that are grilled, barbecued or otherwise prepared with other elements on a stick or skewer. Different kinds of shrimp kabobs can utilize a steel skewer or similar tool, or a simple thin piece of wood. Many cooks around the world find this method of preparation complements the shrimp, which need to be cooked in certain ways to prevent overcooking and poor texture.
Along with the shrimp, these recipes often feature various vegetables including bell peppers, onions, mushrooms, tomatoes or potato pieces. Some fruits, like pineapple, may also be featured. The entire kabob is often coated with some type of oil or marinade.
Different spices and herbs are useful in preparing shrimp kabob recipes. Garlic may often be part of a marinade or coating. Salt and pepper are frequent additions. Cooks in various parts of the world may also use regional spices, from hot pepper flakes or powders to more exotic ingredients like paprika, turmeric, or other items. Citrus juice is also a common addition to shrimp kabobs.
For making shrimp kabobs, it’s important to look at the ways that cooks often use shrimp in any recipe. One common process associated with shrimp preparation is shelling or peeling the shrimp. Shrimp kabobs can be cooked with the entire shrimp, or with peeled or shelled shrimp.
Along with peeling or shelling the shrimp, cooks often devein the shrimp. Shrimp have a small digestive tract running along the back of the animal. This is often taken out to increase culinary appeal and decrease possible bacterial presence.
In the marinade or coating for shrimp kabob recipes, various green herbs can also be useful. One popular one is basil, where the herb can be applied fresh, or in a paste called “pesto” with pine nuts, oil and other elements. Cilantro is another green herb that cooks often use with shrimp kabobs, where the rich flavor of the herb complements the milder flavor of the shrimp meat. Oregano, parsley, or even mint may also be part of shrimp kabob preparation.
Just like with other cooking methods for shrimp, shrimp kabobs should be carefully heated. There’s a minimum cooking time to kill bacteria, but also, a maximum cooking time for avoiding a mushy, tough, or overcooked texture. Shrimp kabobs often benefit from a good presentation with browned or blackened strips from the grill that make these presentations appeal to many audiences around the world.