Cobra Chilli
Jambalaya Shrimp Stick
Simple and delicious cooking on the bbq with these prawn and pineapple skewers made creole style
Ingredients
- 1kg (24) Green Prawns
- 2 tbs olive oil
- 1 Tin chunky pineapple pieces
- 1 lime
- 12 timber skewers
- 1/2 cup Jambalaya Creole sauce
- Salt and pepper to season
- Chilli flakes for spice & garnish
Method
- Peel prawns leaving the tail on
- Put prawns in a ziplock bag with 1/4 cup Jambalaya sauce and gently coat prawns. Leave in fridge for ½ hour
- Pre-heat bbq plate & soak skewers in water for 30mins
- Put prawns and pineapple pieces into separate bowls
- Start sliding prawns and pineapple pieces onto skewer – approx. 3 prawns and 3 pieces pineapple per skewer
- Place loaded skewers onto med-hot bbq plate
- Pour remaining Jamalaya sauce over skewers once half-way through cooking
- Squeeze a little cut lime over the top of prawn skewers before serving
