Components
- 1 kg of large pink shrimp (26 pieces)
- 2 tablespoons of dried oregano
- 4 sprigs of fresh thyme
- 1½ teaspoons of ground cumin
- 1½ teaspoons of hot paprika
- A dash of cayenne pepper
- oil according to your preference
- Add salt and ground pepper as desired.
Getting ready mode
- Divide into 26 small bamboo skewers.
- To clean the shrimp: detach the head and peel off the shell, leaving the tail intact – these parts can be stored in the refrigerator to make broth. Using a toothpick, gently run along the back of the shrimp, carefully pull out and discard the vein – if it breaks, pierce a little further and try again. Place the cleaned shrimp in a bowl of ice to keep them fresh while you finish cleaning the rest.
- Season the shrimp with all the ingredients except for salt and olive oil. Stir thoroughly to coat the shrimp evenly, then cover and refrigerate to marinate for 20 minutes.
- In the meantime, place the bamboo skewers in a bowl, submerge them in water, and let them soak until ready to use, which helps prevent them from burning during grilling.
- Once the marinade time is complete, remove the water from the bamboo skewers and place a shrimp on each one, as shown in the picture. Arrange the prepared skewers on a plate and sprinkle with salt according to your preference.
- Place a non-stick frying pan (or bistequeira) on medium heat. Brush the skewers with olive oil to your preference and arrange as many as fit in the pan, side by side without overlapping. Coating the shrimp with olive oil before cooking helps minimize smoke in the kitchen. Cook for 2 minutes on each side.
- Move the grilled skewers to a rack and repeat with the remaining ones. Serve immediately, accompanied by a delicious coconut farofa.
