BBQ season is seafood season!

 

All fired up for Yuu’n Mee Seafood!

As the weather heats up, so does the appetite for grilling! In this case, fine shrimp are a must-have on your own grill! Even served au naturel with a little lemon juice, these are a delicacy on the grill – and a healthy enjoyment at that!

 

The pre-marinated Yuu’n Mee BBQ Shrimp Skewers and Garlic- Herb Shrimp (along with Gourmet King Prawns, Easy Peel Shrimp and Sea Tiger) are particularly suitable for grilling - for true pros on the grill, and for everyone who seeks to be a pro.

 

These products (raw to blanched) are particularly suitable for grilling; in this case, pre-cooked products would dry out on the grill.

 

The non-peeled or marinated shrimp stay nice and juicy, even at high temperatures.

 

Shrimp, deliciously marinated:

Oriental Chili Pepper Marinade:

Mix 50 ml soy sauce with 2 T. sesame and sunflower oil; add the juice of one lime along with 1 T. honey. Then, add a chunk of ginger (approx. the size of a walnut) along with two finely-chopped red chili peppers and garlic cloves – then, place the thawed shrimp in the marinade and place in the refrigerator; let steep for slightly longer than one hour.

 

Enjoy healthy delicacies with vegetables:

Do not expose vegetables to excessive heat, and it is best to place them on the edge of the grill or in a grilling tray – this preserves the vitamins!

Grilled Vegetables:

Make a colourful mixture of your favourite vegetables - for instance: Mix zucchini, bell pepper, radicchio lettuce, with herbs (rosemary, thyme, parsley) with lemon juice and olive oil.

Place the vegetables in a greased aluminium grilling try or heavy-duty aluminium foil; grill for approx. 20 min., until al dente. Only add salt and pepper immediately prior to serving.

 

Grilled fruit as an original side dish:

How about fresh-grilled fruits as a garnish for your seafood? Fruits with firm pulp (such as pineapple, mango, apricots or figs) are particularly suitable for grilling. Yet also other fruits - such as peaches and oranges - turn out to be marvellous for the grill.

 

Whether wrapped in a banana leaf or directly on the shrimp skewer – fruits are a very good fit with seafood!

 

Now, the 3 best tips for great dip::

Peanut Dip:

Mix 250 g peanut butter with 50 ml canned coconut milk. Then, add one pressed garlic clove. Chop 1 chili pepper, then add the chili pepper along with 1 T. sugar, 2 T. soy sauce, salt and pepper.

 

Mango Chutney:

Dice the pulp of a single mango.

Chop one green onion and one red chili pepper.

Dice 20 g ginger along with one garlic clove.

Mix these ingredients with 4 T. orange juice, 1 T. vinegar and 1 T. brown sugar; boil at low temperature for five minutes.

Add salt and pepper to the chutney; then season with curry powder.

 

Hot and Spicy Shrimp Dip:

1 bell pepper, 1 onion, approx 100 m1 yoghurt, 2 T. tomato purée approx 50 ml cream, chili pepper oil, salt, Szechuan pepper, soy sauce, a pinch of sugar, fresh parsley

Finely chop a bell pepper along with an onion; then, add to a mixture of yoghurt, tomato purée and cream. Then, add chili oil, salt, Szechuan pepper, soy sauce and a pinch of sugar to taste. Add fresh chopped parsley prior to serving.

 

Creative Skewers:

If you do not have any wooden skewers handy, you can also use lemon grass or cut celery as edible skewers!

 

Rosemary, cinnamon and vanilla are another creative variant:

To add these, make small holes in the pieces of seafood, vegetable and fruit!