Fancy unusual skewers? Discover how to make them with swordfish and jumbo shrimp. Their lemon flavor is delightful, and they are ready in no time! Guaranteed by Giallozafferano!
00:00 - INTRODUCTION
00:11 - JUMBO SHRIMPS CLEANING
00:30 - SWORDFISH CLEANING
01:03 - FISH SEASONING
01:26 - FISH BREADING
01:40 - HOW TO MAKE THE SKEWERS
02:01 - ROASTING
02:07 - FINAL PRESENTATION
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INGREDIENTS AND RECIPE:
Swordfish 500g
Jumbo shrimps 16
Lemon ½
Breadcrumbs 150 g
Olive oil to taste
Salt to taste
Pepper to taste
Parsley to taste
Recipe:
Deprive the prawns of the head, tail, and carapace. Incise the body centrally and remove the entrails with a toothpick.
Rinse the prawns under running water.
Remove the skin from the swordfish and cut it into regular cubes of about 2-2.5 cm.
Put the swordfish and prawns together in a bowl and season with a pinch of salt, the juice of half a lemon, black pepper, chopped parsley, and a drizzle of oil.
Place the breadcrumbs in a small bowl and prepare the skewers.
Dip a piece of swordfish in the breadcrumbs and skewer it, then bread one shrimp and skewer it on two sides to hold it better.
Proceed in this manner, alternating swordfish and shrimp, placing two shrimp and 3 pieces of swordfish on each skewer.
Gradually arrange the skewers on a baking sheet lined with parchment paper, drizzle with oil, and roast in a preheated ventilated oven at 390°F/200°C for 15 minutes, turning the skewers halfway through cooking. Remove from the oven and serve hot or warm.
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