Spiced Shrimp and Tomato Kebabs

In the summer, tt and I are always looking for new things to grill. While we love grilled food any night of the week, we always make sure to at least grill on Sundays. That's when we like to try out new recipes {and by we, I mean, I do.} 

Since starting my health kick last year, and realizing that I really can cook and really enjoy cooking, I subscribe to all sorts of emails and started following all sorts of foodie bloggers. I have gotten great ideas from these people, both for my blog as well as, you guessed it, recipes! 

{And don't worry fellow bloggers, I always give credit where credit is due- I would hate if someone stole my recipe and didn't tell the world where it came from}

This particular recipe I am excited to try tomorrow. I'm thinking tt and I will enjoy it on the deck with quinoa and a quick little green salad, probably with cilantro and a quick lime vinaigrette if I'm feeling extra fancy and remember to get limes at the market! Either way, these kebabs sound delightful. 

Recipe of the day
Recipe spotted on Yahoo Shine - originally from FoodandWine.com
Ingredients:
1/4 cup thinly sliced peeled ginger
4 garlic cloves
1/4 cup packed cilantro leaves
2 tablespoons packed basil leaves
1 tablespoon packed mint leaves
1 teaspoon cayenne
1 teaspoon smoked paprika
2 tablespoons lime juice
2 teaspoons honey
2 teaspoons salt
2 tablespoons extra-virgin olive oil, plus more for brushing
40 large shrimp (about 2 pounds), shelled and deveined
1 pint grape tomatoes

Instructions:
  1. At least 30 minutes prior to cooking: combine ginger, garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and the 2 tablespoons of olive oil into a food processor and and puree. 
  2. Place marinade into a large bowl, add the shrimp and toss to coat. Cover/refrigerate for at least 30 mins.
  3. Thread the shrimp and tomatoes onto skewers. 
  4. Grill the skewers over high heat, turning once, until the shrimp are lightly charred and cooked through and the tomatoes are just beginning to burst, about 6 minutes. 
  5. Serve right away.
Notes:
  • Shrimp can marinate for up to 4 hours in the fridge. 
  • If you are using wooden skewers - don't forget to soak them!! Otherwise they will burn.
  • Be sure to oil the grates of the grill to avoid kebabs sticking.






Comments

Popular Posts