Grilled Shrimp and Green Pepper Skewers
A divine mixture of ketchup and Worcestershire sauce adds zest to grilled shrimp and green bell peppers.
Photographed by Osamu Enomoto
Calorie count is per serving.
Ingredients (Serves 2)
- 8 shrimp (small, head removed) (95 g)
- 2 green peppers (80 g)
- 1/4 clove garlic (small)
- A pinch of salt
- A pinch of pepper
- 1 tbsp ketchup
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp red wine or sake
- 1/2 tbsp vegetable oil
Cut the green peppers lengthwise in half. Remove the seeds and core and cut across into three equal pieces. Grate the garlic. Devein the shrimp, using a bamboo skewer or some other sharp tool. Pull off the legs and shell, leaving the tail and the tail-end segment on. Season with salt and pepper.
Combine the garlic and [sauce] ingredients in a bowl. Alternately thread three slices of green pepper and two shrimp on each skewer.
Pour the vegetable oil into a large frying pan and place over medium heat. Place the skewers and pan fry for 1-2 minutes. Turn over, cover with [sauce] and fry for another 1-2 minutes.
Pour the sauce evenly over the skewers, using a spoon.