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 The traditional cooked tomatoes in the marinade have been replaced by ketchup.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

This simple dish is easy to make and is a welcome addition to a cookout or dinner served with rice, soft flatbread, and green vegetables.

5 from 1 vote

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Course: Appetizer, BBQ, Brunch, Lunch, Main Course, Meze

Cuisine: Middle Eastern, UAE

Prep Time: 10

Cook Time: 10

Marinate: 20

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Spice grinder
Grill

Ingredients

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

US Customary – Metric

Instructions

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.