In the Kitchen: Shrimp Kabobs

by Ethan Johnson
February 16, 2007

If you're like me, you tend to have a pound of shrimp in the freezer for those times when you get a hankering and don't want to rush out to the store. (Although fresher is better, really.) But what to make? If you're looking to stray a little off the beaten path without waking up face-down in a pool of garlic and butter, how about broiling up some:

Shrimp Kabobs

Shrimp Kabobs

Recipe adapted from The Book of Curries & Indian Foods by Linda Fraser. (This was apparently an excellent "get" for $3.)

    1 lb raw, peeled and deveined shrimp
    4 Tbsp pure olive oil
    4 Tbsp lime juice
    2-3 garlic cloves, crushed OR minced
    1 tsp paprika
    1 tsp turmeric (get ready to turn lots of things yellow-orange)
    2 green chillies, seeded and finely chopped
    1-2 Tbsp cilantro, finely chopped

(Serves 2-3.)

Update 3/8/2007: This recipe is now available in video format.

  1. Pour olive oil into a small bowl. (I used a cereal bowl.)

    Oil

  2. Slice limes in half (if not using bottled lime juice) and squeeze juice into bowl (or pour from bottle).

    Limes

  3. Mince or crush the garlic cloves and add to bowl.

    Unminced garlic

    Minced garlic

  4. Shake out the turmeric and paprika onto a separate surface (such as the cutting board, after wiping it down first) or measure out with spoons and add to bowl. DO NOT add directly to bowl from shaker.

    Spices

    Spices 2

  5. Whisk the ingredients in the bowl until combined.

    Whisked bowl

  6. Seed and finely chop the green chillies (I used Serrano chillies) and add to the bowl. Stir ingredients lightly to combine.

    Chillies 1

    Chillies 2

    Chillies 3

  7. If using wood skewers, soak them in water for 30 minutes prior to broiling or grilling.

    Soaking skewers

  8. Thread the shrimp onto the skewers, leaving tail shells intact. Set completed skewers into a non-metal dish.

    Threaded kabob

    Threaded kabobs

  9. Pour the marinade over the shrimp skewers. Cover the dish and refigerate for 30 minutes.

    Marinaded kabobs

  10. Preheat broiler (I set mine to "high"). Transfer skewers to a broiler rack (I used an old cooling rack for baking and a cookie sheet) and baste with marinade.

    Skewers ready to broil

  11. Wash and trim a small bunch of cilantro. Finely chop the cilantro and set aside.

    Cilantro 1

    Cilantro 2

  12. Insert the skewer rack into oven/broiler. Broil for 2 minutes, then flip the skewers and baste with marinade.

    Broiling kabobs

  13. Remove skewer rack when shrimp is pink and cooked through. Sprinkle cilantro over skewers and serve.

  14. Aaja!

Enjoy! Let me know how it turns out. <EM>

(The full, ever-expanding In the Kitchen recipe list may be found here, if you take a notion.)

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