The United Arab Emirates sits along both the Persian Gulf and Gulf of Oman. As a result, they’re culinary use of seafood has been perfected over centuries. This prawn dish is a great sample of their delicate touch with grilled seafood. The large prawns with heads and shells have been updated to extra-large shrimp with no heads or shells. The traditional cooked tomatoes in the marinade have been replaced by ketchup. The result? Just as tasty as the ruby red original IMHO.
Rubyan Meshwi – Grilled Ruby Red Shrimp
- Spice grinder
- 1½ lb Extra-large shrimp, peeled or unpeeled
- 2 tbsp Sugar
- 1 tsp White pepper (black OK)
- 2 tsp Brown mustard seeds (or 1 tbsp prepared mustard)
- 1 tsp Ground oregano
- 3 medium Hot dried chilies, stemmed
- ½ cup Tomato ketchup
- 6 oz Tomato paste
- 3 tbsp Red wine vinegar
- 3 tbsp Tamarind concentrate (or distilled white vinegar)
- 3 tbsp Olive oil
- 1½ tbsp Soy sauce
- 1 large Lemon cut into wedges, for serving
- Grind sugar, mustard, oregano, pepper, and chilies into a powder. Pour into a large ziplock bag. Add ketchup, vinegar, tamarind, and soy to the bag. Mix to combine. Scoop out ⅓ cup and reserve. Add shrimp, seal, and coat with red sauce. Set aside for 20 minutes to marinate.Meanwhile, heat grill to high. Grill shrimp, flipping once and basting with the reserved sauce. When they are slightly charred and cooked through, 6 minutes or-so, transfer from the grill to a serving platter. Serve hot with lemon wedges and white rice.
- Shrimp may also be cooked in a grill pan set over medium-high heat.
- Be careful not to overcook the shrimp or they can become chewy.