Wine-marinated shrimp on rosemary skewers
2 servings
30 minutes
Wine-marinated shrimp on rosemary skewers is an exquisite dish of Swedish cuisine that combines sea notes and aromatic herbs. This recipe takes us to northern coastal regions where fresh seafood adorns the tables. White wine and lemon juice give the shrimp lightness and sophistication, while garlic and pepper add spiciness. The rosemary skewers not only serve as a convenient way to present the dish but also infuse it with a subtle pine aroma. Grilled shrimp become tender and juicy, while the vegetables turn sweet and slightly smoky. This dish is perfect for a summer outdoor dinner and pairs wonderfully with a fresh green salad and a glass of chilled white wine.
1
In a bowl, mix wine, lemon juice, olive oil, salt, pepper, and minced garlic. Add shrimp and mix well. Transfer everything to a plastic bag, seal tightly, and refrigerate for 30 minutes, turning occasionally. Meanwhile, prepare the pepper by removing the seeds and cutting it into small pieces. Wash and dry the cherry tomatoes.
- Dry white wine: 1 tablespoon
- Lemon juice: 1 teaspoon
- Olive oil: 1 teaspoon
- Salt: 0.1 teaspoon
- Ground black pepper: 0.1 teaspoon
- Garlic: 1 clove
- Peeled king prawns: 18 pieces
- Green bell pepper: 1 piece
- Cherry tomatoes: 6 pieces
2
Preheat the grill or barbecue. Grease the grate with oil.
- Vegetable oil: to taste
3
Clean the rosemary sprigs of leaves, leaving some leaves at the tip of the branch. Carefully thread 3 shrimp onto each sprig, alternating with tomatoes and pepper slices.
- Fresh rosemary: 6 stems
- Peeled king prawns: 18 pieces
- Cherry tomatoes: 6 pieces
- Green bell pepper: 1 piece
4
Lightly coat the shrimp and vegetables with vegetable oil and place them on the grill. Cook for about 2 minutes on each side until the shrimp are done. Serve with lemon wedges.
- Vegetable oil: to taste