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🍽️ BBQ Shrimp on the Grill

70 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 0.5 tbsp rapeseed oil
• 200 g pureed tomatoes (can or tetrapak)
• 1 tbsp tomato paste
• 2 tbsp white balsamic vinegar
• 1 tbsp maple syrup
• salt
• pepper
• a little Worcestershire sauce (to taste)
• 20 large shrimp (500 g, headless and shell-on)
• 1 bunch spring onions

Instructions

1. 1. Peel the onion.
2. 2. Cut the onion into very small cubes.
3. 3. Heat the oil in a small pot.
4. 4. Sauté the onion cubes over low heat until they are soft and translucent.
5. 5. Stir in the puréed tomatoes.
6. 6. Add the tomato paste.
7. 7. Add the vinegar to the mixture.
8. 8. Add the maple syrup.
9. 9. Bring the sauce to a boil once.
10. 10. Season the sauce with salt.
11. 11. Season the sauce with pepper.
12. 12. Add the Worcestershire sauce.
13. 13. Remove the pot from the heat.
14. 14. Let the sauce cool down.
15. 15. Wash the shrimp.
16. 16. Pat the shrimp dry with a kitchen towel.
17. 17. Make a shallow cut along the back of the shrimp with a small knife.
18. 18. Remove the dark veins from the shrimp.
19. 19. Add the shrimp to the cooled sauce.
20. 20. Let the shrimp marinate in the sauce for about 20 minutes.
21. 21. Clean the spring onions.
22. 22. Cut the spring onions into pieces about 4 centimeters long.
23. 23. Let the marinated shrimp drain slightly.
24. 24. Catch the remaining sauce in a container.
25. 25. Thread 2 shrimp onto a wooden skewer.
26. 26. Add several pieces of spring onion to the skewer.
27. 27. Place the skewers in an aluminum tray.
28. 28. Grill the skewers on a hot grill.
29. 29. Grill the skewers for about 3 to 4 minutes on the first side.
30. 30. Grill the skewers for about 3 to 4 minutes on the second side.
31. 31. Brush the skewers repeatedly with the caught barbecue sauce while grilling.

Nutrition per serving

• kcal: 70
• Protein: 10 g · Fett/Fat: 1 g · Carbs: 3 g