Shrimp and halloumi skewers with basil pesto
Preparation: 15' Cooking: 15' Total: 30'
Servings: 6-8
Ingredients
- 500 gr. large shrimps, peeled
- 3 cm fresh ginger, grated
- 3 sc. garlic, crushed
- lemon juice from 1/2 lemon
- Butter, for frying
- 150 gr. Halloumi cheese, sliced
- Basil pesto
- Wooden skewers, soaked in water
- Cream cheese
- Sriracha/Tabasco/hot sauce
- Fresh herbs for serving
Cobb Kit
- COBB Griddle+
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Procedure
- Prepare and light the COBB stove with 1 CobbleStone [see fuel]. Place the Griddle and Dome Cover on the COBB cooker and let it heat up for at least 5 minutes.
- Marinate the shrimps in the garlic, ginger and lemon juice for 10 minutes.
- Put 3 shrimps on the skewer on each skewer.
- Add butter to the grill and fry until the prawns are a beautiful pink color - about 2-3 minutes on each side.
- We squeeze them with the other half of lemon juice.
- Clean the pan and let it heat up again with the dome cover on.
- Grease the grill with a little butter and fry the halloumi slices until they are golden and gooey.
- Put them in a bowl and toss them with a generous amount of pesto.
- Serve immediately with the cheese and hot sauce dip.
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Fuel:
Cobb Compact - 1 Cobble Stone | Cobb Premier - 1
CobbleStone or 10 charcoal briquettes| Cobb Supreme - 1 CobbleStone or 10 Charcoal Briquettes | Cobb Premier Gas - Moderate temperature.
