Name: Grilled Prawns/Shrimp
Yield: Makes 6 to 8 servings
Cuisine: Western
Ingredients: ¼ cup grated shallots or onion; 2 pounds large tiger shrimp or prawns (6 to 8 per pound); 1 teaspoon salt or seasoned salt (or more to taste); 1 heaping teaspoon ground or grated fresh ginger; 8 wooden skewers, soaked in water for at least 30 minutes before using; Juice of 1 lemon; 4 tablespoons vegetable oil (canola or similar), plus a little extra to drizzle over shrimp while grilling; 1 heaping teaspoon fish masala powder or curry powder or similar; 1 teaspoon ground/grated/crushed fresh garlic; 2 teaspoons dried ground red pepper (more or less to taste)

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

Many delicious crustaceans are found along West Africa’s coast and in its rivers, including Ghana’s. Grilling is a favored way of preparing them, as in this recipe, which is reminiscent of southern Africa’s peri-peri (or piri piri) prawns or shrimp. One sees grilled prawns frequently being sold as a snack along the roadside near the coast in Ghana. They are also served at buffets with other dishes, or as an upscale party appetizer.

Fresh prawns are plentiful in Ghana,