| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 10g | 1.5g | 15g |
| sugars | fibre | protein | salt |
| 7g | 2g | 48g | 1.6g |
Why I Love Argentine Shrimp and Zucchini Skewers
An Ideally Balanced Fusion
As an individual who is proud of his Pacific Northwestern and Japanese heritage, I’ve always cherished creating dishes that bring together the best of both worlds. Much like my beloved sushi rolls and seafood specialties, the Argentine dish – Shrimp and Zucchini Skewers – holds a special place in my culinary heart.
Now you might be wondering – what does an Argentine skewer recipe have to do with a half-Japanese, Pacific Northwest-raised chef like myself? Fair question. I believe great recipes, regardless of their origin, can transcend regional boundaries and bring people together. The Shrimp and Zucchini Skewers recipe does just that. It’s a beautiful blend of the fresh, seafood-centric flavors of my childhood in Seattle with the simple, hearty aesthetic of Argentine cuisine – a culinary tradition I’ve always admired.
A Nod to Argentine Flavors
When I first stumbled upon this recipe, it reminded me of the enchanting aroma of grilling seafood I used to smell while spending my time in the bustling fish markets of Seattle. With a nod to the exquisite flavors seen in the works of renowned Argentine chef Francis Mallmann, this recipe infuses the succulent shrimp and fresh zucchini with a tangy, garlicky marinade that boasts a delightful kick of red pepper flakes.
Each skewer is a blend of textures and tastes – the bite of the zucchini balancing the succulent shrimp – all brought together with the acidic punch of the lemon juice and the earthiness of the olive oil. If you’re familiar with Yakitori, a type of skewered chicken, from the Japanese cuisine – this dish bears a fun resemblance but with a delectably different flavor profile.
The Perfect Accompaniment
Shrimp and Zucchini Skewers pair perfectly with a simple, light salad or a traditional Argentine chimichurri sauce to drizzle on top. For a heartier meal, serve these succulent skewers with a side of roasted potatoes or a loaf of fresh, crusty bread to soak up any remaining juices. The beauty of this dish is its versatility – just like my cooking style, it straddles two worlds, fitting seamlessly into a variety of meal plans and dining situations.
No matter where we come from, shared experiences and mutual passions, like our love for food, help us understand and appreciate each other’s cultures. It is my hope that by sharing my take on this Argentine classic, I can ultimately foster that connection. Bon Appétit!
What You’ll Need
- 2 pounds of large shrimp, peeled and deveined
- 3 medium-sized zucchinis
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 4 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
- 1 teaspoon of red pepper flakes
- Salt and black pepper to taste
- Metal or wooden skewers
Method
Step One
Prepare the marinade by combining 1/4 cup of olive oil, 1/4 cup of lemon juice, 4 minced cloves of garlic, 2 tablespoons of chopped fresh parsley, and 1 teaspoon of red pepper flakes. Add salt and black pepper to taste. Whisk them together in a bowl until thoroughly mixed.
Step Two
Put the 2 pounds of peeled and deveined large shrimp into the marinade. Stir the shrimp into the mixture to ensure it’s completely covered. Cover the bowl and let it sit in the refrigerator for at least half an hour, allowing the shrimp to fully absorb the flavors of the marinade.
Step Three
While the shrimp is marinating, slice the 3 medium-sized zucchinis into rounds approximately 1″ thick. If using wooden skewers, soak them in water to prevent them from burning on the grill.
Step Four
Once the shrimp has finished marinating, thread the shrimp and zucchini rounds alternatively onto the skewers. Discard the remaining marinade.
Step Five
Preheat your grill on medium-high heat. Once it’s hot, place the skewers on the grill. Cook them for 2-3 minutes on each side, or until the shrimp turns pink and the zucchini is slightly charred. Be careful not to overcook the shrimp.
Step Six
Remove the skewers from the grill and let them cool for a few minutes before serving. Enjoy your delicious Shrimp and Zucchini Skewers.
