Barbecue season is upon us and what would the summer be without Suya? shrimp suya for that matter. Haba! e must be o (It has to happen). I came up with this method once it was getting hot and I needed something quick for my ajebutters and I. My ajebutters love Suya on a stick and when I said shrimp they leaped for joy! Surely a Eureka moment.
This shrimp Suya will so go with some cool Zobo. Okay, imagine the spicy shrimp in your mouth along with some chilled Zobo. Did someone say heaven? Yes, heaven in your mouth that is.
If you do not have any Yaji powder i.e. Suya powder, some dry pepper/chili, Cameroon pepper or some dry chili flakes will do. Food is versatile my people.
Also, becareful not to over cook the shrimp So that it is not dry and ‘rubbery’
Let us get straight to the recipe. The weather is too hot for too many stories 🙂
- 1½ lb of prawn deveined with tail on
- 1 tbsp. suya powder(Use regular dry grinded chilies if you do not have Yaji powder)
- ½ tbsp. oil
- 1 bouillon cube
- ½ tbsp. suya for garnishing
- Chopped red onions
- salt to taste
- skewers(soaked in cold water for about 30minutes to an hour to prevent burning)
- Wash and pat shrimp dry. Make sure the shrimp is totally dry
- in a bowl, mix the suya powder with the oil and bouillon; then pour onto the shrimp and coat each of them with the suya powder and oil mix. Season with salt if need be. Cover and let the shrimp marinate for about 30 minutes to an hour.
- Once the shrimp has marinated, slide each one into each skewer until all the skewers are used up. Fire up your grill or preheat your oven to 375 or crank up your broiler and grill until tails are golden brown and the shrimps are bright pink.(about 5-8minutes)(keep an eye on the shrimp when using the broiler; in order to prevent burning)
- Once the prawns are ready, pour some more suya powderor dry chili on them and serve with some chopped onions and more tomatoes if using. You may also have this with a side salad or some jollof rice 🙂