Grilled Shrimp Skewers with Tomato Butter (BBQ Prawns)
These Grilled Shrimp Skewers with Tomato Butter are brushed with a rich, punchy butter made from anchovies, tomato paste, Calabrian chillies and fresh parsley, then slathered over hot, smoky prawns so it melts into every crevice.
Servings: 4
Equipment
- 6 wooden or metal skewers
Ingredients
- 1 lb shrimp / prawns peeled and de-veined
- 1 tbsp olive oil
- 6 tbsp butter
- 4 anchovy fillets roughly chopped
- 1 tbsp tomato paste
- 1 tsp Calabrian chilli
- 1/4 cup parsley roughly chopped
- 1 garlic clove peeled
- salt and pepper
- 1/2 lemon optional
Instructions
- Marinate shrimp: Place 4 - 6 shrimp onto a metal or wooden skewer. If using wooden skewers, soak them in water before using. Place the shrimp skewers onto a large tray and season with salt and pepper and drizzle the olive oil all over. Leave to sit while you prepare the tomato butter.
- Tomato butter: Place the butter, anchovies, tomato paste, Calabrian chillies, parsley, garlic clove and pinch of salt into a food processor. Blend until everything is well combined.
- Grill shrimp: Heat a grill / BBQ or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Brush with butter: Place the cooked shrimp skewers onto a platter and brush with as much tomato butter as you like! Finish off with a sprinkling of fresh parsley, squeeze of lemon and serve immediately.
Notes
- Use large peeled prawns – I prefer peeled prawns for ease and presentation. Just make sure they’re large and raw so they stay juicy on the grill.
- Pat them dry – This is especially important with peeled prawns. Removing excess moisture helps them caramelise rather than steam.
- Don’t overcook – Prawns cook very quickly. As soon as they turn opaque and lightly charred, remove them from the heat. Overcooking will make them rubbery.
- High heat is key – A hot BBQ or grill pan gives you that beautiful char and slight smokiness that makes this dish so special.
- Make the butter ahead – The tomato anchovy butter can be made in advance. Bring it back to room temperature before brushing over the hot prawns so it melts instantly.
- You will have extra butter – This recipe intentionally makes a generous batch. Use leftovers on steak, corn, grilled sourdough, roasted vegetables or toss through hot pasta. It’s too good to waste.
- Adjust the heat – Calabrian chillies add a gentle warmth. Add more or less depending on your spice preference.
Nutrition
Calories: 196kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg
