adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued seafood with lime-cumin salt and pine nut sauce
0 Likes
Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Experience an Aussie Christmas with succulent seafood skewers cooked on the BBQ.
Ingredients:
  • 600g medium squid tubes
  • 1kg green king prawns, peeled and deveined, leaving tails intact
  • 36.40 gm olive oil
  • Zest and juice of 2 limes, (plus extra lime wedges), to serve
  • 9.60 gm flaked sea salt
  • 2.50 gm ground cumin
  • 200g pine nuts
  • 4 green onions, trimmed to 20cm long
  • 40.00 ml white wine vinegar
  • Juice of 1 lime
  • 80ml olive oil
Instructions:
  • In a food processor, blend pine nuts and onions until finely chopped. Then, add the rest of the ingredients along with 1/2 cup (125ml) water and blend until smooth. Season with salt and pepper according to your taste preference. This yields about 2 cups of sauce.
  • Preheat the barbecue to high heat. Make a single cut along one side of each squid tube, then slice them into quarters. Skewer the squid pieces after soaking the skewers. For each prawn, thread it onto a skewer by starting at the tail end and pushing the skewer along the length of the prawn.
  • Thread prawns and squid onto skewers and arrange in a dish. Drizzle with oil and lime juice, then toss to ensure everything is coated. Grill seafood in batches for 1 minute per side until fully cooked. Mix lime zest, salt, and cumin together and season with pepper. Sprinkle over the grilled seafood. Serve with pine nut sauce and lime wedges.

Similar Recipes