Recently came across a post from a fellow blogger(read: someone I really look upto) about her preps for an upcoming Barbecue party. That is when I thought to add in my two cents to the juicy discussion thread. Although she had already shopped for ingredients and was just about to start her marination, I pitched in the idea of Hubby's famous Ginger-Lemon Grilled Shrimps !! It was just a small mention, but then it found favor with so many famous bloggers. I was a happy soul, even with the current turmoil I am in. I was smiling to myself, as I typed away and participated in the discussion. Food does unite us all, and it does bring smiles to our faces, even when we least expect it. So decided to write this post for Preeoccupied !! Cheers to you girl !!! 

We are a couple, who love to grill our food, more than often.Hence we both like to surprise each other, with our innovative marinades and then innovative grilling dishes in general. Hubby is surely the  uncrowned 'Grilling King,' in our desi community in the neighborhood. The man does have a bonding with the grill, I must say !! One of his signature grilling dishes is undoubtedly his Grilled Shrimps. That is always a hit at every party we serve it in, or even on weekends when we decide to have our Date Nights at home.'Single Malt on the Rocks,' and some Grilled(or even sometimes slightly charred) Shrimps are a combo to die for !!

Hubby makes these shrimps two ways.There are times when he grills them with a wedge of lemon in every skewer and there are times, when he would wrap the shrimps in bacon and then grill them. Both ways , they are simply Orgasmic !! Yes, yes, they hit the Big O on the taste buds when you bite in to these succulent crustaceans. Am  I drooling already as I scan though the IPhone pics, I guess I Am !! The basic marinade for both types of shrimp dishes is just the same, but today I am going to stick with the simpler and quicker version. While making this dish, feel free to use any variety of shrimp that you might have stashed in your refrigerator. But if you can lay your hands on some Gulf Shrimps, then you are double lucky. We often do not get Gulf Shrimps, being stuck in the Midwest, so we make do with just normal frozen shrimps, picked up from the local grocers.

In the recent discussion thread about this recipe, what sparked the most curiosity was one particular Ingredient: Brown Sugar !!! Yes, you heard it right .As the name suggests, the shrimps are marinated in Ginger Paste, Lemon Juice and Lemon Rind and Brown Sugar, which in turn, helps to cut the tartness of the marinade, while lending a earthy note to the shrimps. Brown Sugar is basically sugar with molasses, hence it lends some depth to the dish.Then BongMom added in the point I had missed, that Brown Sugar is good for grilling, as it caramelises faster. Thanks so much !!  And Preeoccupied also added that she adds in Brown Sugar when she makes Nigella Lawson's famous ribs for the same reason. Well, it turned out to be one juicy discussion, hence I decided to scribble out this long due post, adding in just the cell phone pictures I have !!!

Its Friday after all, so one should ideate on possible Date Night Dishes !! So all you sexy ladies and hunky men, go ahead and impress your love, with some Ginger-Lemon Grilled Shrimps, just like my man does !!


Recipe courtesy: Debashish Dasgupta  

Hubby usually eyeballs the ingredients, but I have tried to list it !! 

Raw De-Veined and Peeled Shrimp, with Tails on: around 1 pound
Lemon Juice: 1 to 1 1/2 lemons
Lemon Rind: of 1 lemon
Ginger Paste : 1 1/2 tbsp
Cayenne Pepper: 1 tsp(adjust according to heat preferences)
Salt: to taste
Light Brown Sugar: 1 1/2 tbsp, lightly packed.
Olive Oil: 3-4 tbsp
Lemon Wedges: 1 for each skewer
Bamboo Skewers: 6-7
Cilantro/Coriander Leaves: Chopped: A couple of tablespoons for garnish(optional)

Soak the bamboo skewers in water for at least an hour.This will ensure that the skewers do not get burnt once they hit the hot grill.

Make a marinade of the olive oil, salt, ginger paste, lemon juice, lemon rind, cayenne pepper, light brown sugar. Dunk the shrimps in it, for at least an hour. If you have the time, marinate them overnight, for best results. Sometimes, the shrimps almost become a Ceviche !!

Place the shrimps on the skewers, with a lemon wedge in each skewer. This lends a citrusy smoke to it all, once they hit the grill together. Hubby usually stacks the bamboo skewers with shrimp leaving only a couple of inches free at the bottom and a couple of inches free at the top. This ensures that the skewers can be turned, while being cooked.

Crank up the grill(or a non stick skillet if you do not have one). Place the skewers side by side. As we use an indoor electric grill, hubby grills these on 350F.

Shrimps if over cooked, tend to get rubbery. So baby sit these shrimps, when you are grilling them.

Keep turning the skewers, very now and then, so that they are cooked uniformly on all sides. Shrimp cooks very fast, so its a quick dish to whip up.

Keep basting them with marinade every now and then, so that the shrimps do not get dry on the grill. Nothing tastes worse than dried protein.

Once you start noticing the char marks/or the grill marks on the shrimps, then that is a sign that they are almost cooked. Cook it to how you like it, well done, if you like so !!

Garnish with chopped cilantro/coriander leaves.

Dig in when it is hot off the grill with any spirit of your choice !!

Bon Appetit !!!


  1. Ritu , mouthwatering clicks !! Amio oi thread ta besh follow korchilam and specially liked the addition of brown sugar for the effect. Looks delicious !!

  2. tks a lot !!!! do give ita try and let me know, how it was !!! Bon Appetit !!