Barbequed Shrimp Brochettes

A community recipe by burnt fingers

Not tested or verified by Nigella.com

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Introduction

Whilst working in the Gambia, many years ago a group of supervisors would descend on the tourist hotels in the area and enjoy these barbequed shrimps with a ˜sundowner", especially at the Atlantic Hotel where they staff cooked these to perfection. These provide a welcome change on a barbecue during warm summer weather. These are simple to prepare as is the peanut dip to accompany these.

Ingredients

Serves: however many skewers

Metric Cups

For the Brochettes

shrimp (large and cooked)
green peppers (seeded and chopped)
red peppers (seeded and chopped)
mushrooms
tomatoes (firm)

For the Dip

1 peanut butter (crunchy)
1 pineapple (crushed)
1 freshly ground pepper
1 single cream
1 salt (to taste)
1 pepper (to taste)

For the Brochettes

shrimp (large and cooked)
green bell peppers (seeded and chopped)
red bell peppers (seeded and chopped)
mushrooms
tomatoes (firm)

For the Dip

1 peanut butter (crunchy)
1 pineapple (crushed)
1 freshly ground pepper
1 heavy cream
1 salt (to taste)
1 pepper (to taste)

Method

Barbequed Shrimp Brochettes is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Each brochette is made up as follows;

On a well water-soaked, wooden skewer slide a mushroom along its length, followed by a piece of green and red pepper, then a shrimp, a mushroom, then a piece of red and green pepper, a shrimp, another mushroom, a piece of tomato, then repeat the combination along the skewer until it is full, ending with another mushroom.

Prepare as many of these as you like and your budget can stand!

To prepare the dip,

Take the crunchy peanut butter and soften this in a microwave, when soft blend in a quantity of the crushed pineapple, cream and ground pepper, adding salt, and pepper to season.

Each brochette is made up as follows;

On a well water-soaked, wooden skewer slide a mushroom along its length, followed by a piece of green and red bell pepper, then a shrimp, a mushroom, then a piece of red and green bell pepper, a shrimp, another mushroom, a piece of tomato, then repeat the combination along the skewer until it is full, ending with another mushroom.

Prepare as many of these as you like and your budget can stand!

To prepare the dip,

Take the crunchy peanut butter and soften this in a microwave, when soft blend in a quantity of the crushed pineapple, cream and ground pepper, adding salt, and pepper to season.