Throw Another Shrimp on the Barbie – The Aussie BBQ Style

by admin on January 30, 2013 · 8 comments

In the eighties the United States had a bit of a love affair with Australia. Crocodile Dundee star Paul Hogan’s famous commercial advertising Australia as an exciting, beautiful, sun burnt tourist destination coined the catchphrase “throw another shrimp on the barbie” that to do this day is repeated ad nauseum whenever Americans and Australians exist in the same space. In Australia though you will never find a shrimp anywhere near a barbecue, well actually you will but nobody ever says it. In Australia all crustaceans of the eating variety are known as prawns and the critters known as shrimp are incredibly small and would never be eaten. Realistically though they are the same thing and whether you are throwing a shrimp or a prawn on the barbie is irrelevant when you are enjoying the deliciousness of grilled crustacean.

There is actually a reasonably Australian way of barbecuing prawns and it’s very simple.










You’ll need a reasonable amount of garlic, some fresh lemon juice, herbs of your choice (coriander, thyme and parsley are my favourites), some minced shallot, some butter, some olive oil and a kilogram (a pound and a half in the imperial) or so of prawns. All you have to do is saute the garlic, herbs and shallot in a butter and oil mixture until they are reduced to an aromatic sauce-like consistency. Peel your prawns and cook them for five minutes, turning a few times to ensure they are cooked evenly and not burned. You’ll just want to cook them at a medium temperature. Garnish them with lemon juice and serve with skewers. Delicious.

Due to the hot climate, Australians love a BBQ probably more than anybody in the world. It’s not just prawns that are applied to a hot grill, we love all the usual stuff too. Australia produces some of the worlds best beef and we certainly love our grilled steak but we also have a large European influence in the way we prepare our food. This continental style leads us to concoct some very interesting sausages. You can actually go into a local supermarket and purchase “Kanga Bangers” which you probably have guessed are kangaroo meat sausages. In fact many Australians get into sausage making themselves and enjoy creating their own unique styles. Some of the more Australian styles I’ve seen are:

* Chicken and sweet corn

* Sweet chili chicken and mango

* Honey chicken and macadamia

* Chicken, rocket, goat cheese and caramelised onion

* Apricot chicken

* Beef with wild mushroom and roasted garlic

* Beef, vegemite and cheese

* Emu

* Crocodile

* Camel

There are an abundance of different meats and ingredients that Aussie’s throw together in sausage form. When I am making my own sausages at home I even prefer to mince my own meat and I picked up a really good meat mincer from, who actually stock a lot of different sausage making equipment.

If you are lucky enough to have an Australian friend get him/her to cook your next BBQ and enjoy our unique style.

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