Shrimp and Scallop Skewers: History and Origin
Shrimp and scallop skewers are a very popular dish in various coastal regions of Latin America, where seafood is a star in the local cuisine. Although this preparation is especially common in countries like Mexico, Colombia, and Peru, each nation contributes its own ingredients and techniques that enrich the recipe.
The concept of the skewer, which involves threading pieces of ingredients onto a stick to grill or cook them, has roots that date back to ancient culinary traditions of the Mediterranean and Asia. In Latin America, the combination of shrimp and scallops on skewers represents the fusion of local flavors with foreign influences, adapting to the ingredients available in each area.
In some Latin American countries, seafood skewers have various names. For example, in Mexico they are often called "anticuchos de mariscos," in Peru "brochetas a la parrilla," and in Colombia simply "shrimp skewers." However, the essence of the dish remains the same: fresh marinated and grilled seafood, accompanied by vegetables or fruits that enhance its flavor.
How to Prepare Shrimp and Scallop Skewers
To prepare delicious shrimp and scallop skewers, start by peeling and deveining the shrimp to ensure they are clean and to avoid bitter flavors.
Subsequently, it is important to drain the pineapple pieces well so they do not add excess liquid to the marinade and maintain their texture.
In a medium bowl, combine the vegetable oil, lemon juice, soy sauce, chopped garlic cloves, crystallized ginger, and onion powder. Mix all the ingredients well to achieve a homogeneous and flavorful marinade.
Add the shrimp and scallops to the mixture, cover the bowl, and refrigerate for 3 hours or overnight so the flavors deeply penetrate the seafood.
After marinating, place the shrimp, scallops, pineapple pieces, and zucchini slices onto bamboo skewers that have been previously soaked for 1 hour or onto metal skewers.
Grill the skewers on a barbecue or in the oven for 3 to 6 minutes per side, or until the shrimp turn pink. It is essential to baste them frequently with the marinade to keep them juicy and full of flavor.
Finally, store any leftovers in the refrigerator to enjoy later, maintaining their freshness and texture.
