Squid and shrimp skewers
Espetada de lulas e camarão
INGREDIENTS
- 8 Brasmar Shrimp Core
- 100 g Brasmar cleaned squid
- 1 mini red pepper
- 1 mini yellow pepper
- Salt and pepper to taste
- 1 lemon
- 40 g butter
- 1/2 chili pepper
- Olive oil to taste
- Lettuce mix to taste
- Dice-diced pineapple to taste
- 1/2 sliced apple
Espetada de lulas e camarão
INGREDIENTS
- 8 Brasmar Shrimp Core
- 100 g Brasmar cleaned squid
- 1 mini red pepper
- 1 mini yellow pepper
- Salt and pepper to taste
- 1 lemon
- 40 g butter
- 1/2 chili pepper
- Olive oil to taste
- Lettuce mix to taste
- Dice-diced pineapple to taste
- 1/2 sliced apple
PREPARATION
Defrost the shrimp meat and clean squid and rinse under running water.
Cut the squid into strips and set aside.
Wash the peppers and cut into strips.
Season with lemon juice, salt and black pepper.
Place a grill on the fire and let it heat up well. Grill the kebabs and set aside.
Add the butter to the frying pan and let it melt. Add the olive oil and chopped peppers and let it boil.
Plate the kebabs and drizzle with chili sauce.
Serve with a mixed lettuce and fruit salad.
PREPARATION
Defrost the shrimp meat and clean squid and rinse under running water.
Cut the squid into strips and set aside.
Wash the peppers and cut into strips.
Season with lemon juice, salt and black pepper.
Place a grill on the fire and let it heat up well. Grill the kebabs and set aside.
Add the butter to the frying pan and let it melt. Add the olive oil and chopped peppers and let it boil.
Plate the kebabs and drizzle with chili sauce.
Serve with a mixed lettuce and fruit salad.
