Snapguide

How to make smoked tiger prawns shish kabobs

Make Smoked Tiger Prawns Shish Kabobs

59
STEPS
INGREDIENTS
Soak prawns in cold salt water (10-15 minutes)

Soak prawns in cold salt water (10-15 minutes)

Rinse prawns with cold water

Rinse prawns with cold water

Remove shell, but leave tail shell on (makes it easier to grab when eating :)

Remove shell, but leave tail shell on (makes it easier to grab when eating :)

Squeeze (gently) water from prawns with paper towel

Squeeze (gently) water from prawns with paper towel

Poor garlic, ranch dressing, and sriracha into bowl and stir

Poor garlic, ranch dressing, and sriracha into bowl and stir

Chop red onions, bell peppers, unskin garlic

Chop red onions, bell peppers, unskin garlic

Place prawns, pineapple, and vegetables on skewers in alternating pattern...make it pretty. Place skewers in smoker

Place prawns, pineapple, and vegetables on skewers in alternating pattern...make it pretty. Place skewers in smoker

Check prawns after about 10 minutes if on medium or 15 if on smoke. Turn skewers when prawns are redish

Check prawns after about 10 minutes if on medium or 15 if on smoke. Turn skewers when prawns are redish

When they turn pink and flesh is somewhat firm the prawns are done. Remove skewers.

When they turn pink and flesh is somewhat firm the prawns are done. Remove skewers.

Voila! Serve as an appetizer or with nice fresh salad as a meal. Easy, gourmet, healthy!

  • Fresh tiger prawns (or shrimp)
  • Garlic
  • Hidden Valley Ranch dressing
  • Sriracha hot chilli sauce
  • Red onion
  • Bell pepper
  • Skewers
  • Olive oil (2 tbs)
  • Pineapple