12 frozen grasshoppers, katydids, locusts, or other suitably sized Orthoptera, thawed
1 red pepper, cut into 1 1/2-inch chunks
1 small yellow onion, cut into 8 wedges
Instructions
Mix all ingredients for the marinade in a nonreactive baking dish.
Add the Orthoptera, cover, and marinate overnight. When ready to
cook, remove the insects from the marinade.
Pat them dry, for ease of handling.Assemble each kabob,
alternately skewering the insects, tomatoes, and onion wedges to
create a visually interesting lineup.
Cook the kabobs two or three inches above the fire, turning them
every two or three minutes and basting them with additional olive
oil as required.
The exact cooking time will vary, depending on the kind of grill and
types of insects used; however, the kabobs should cook for no
longer than 8 or 9 minutes.
Originally Submitted
11/16/2010
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