Caribbean Shrimp Kebabs
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Everyday Food, July/August 2004
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 32 medium shrimp (about 1 pound), peeled and deveined
- 2 large red bell peppers, ribs and seeds removed, cut into 24 pieces (about 11/2 inches each)
- 2 tablespoons dark rum
- 1 tablespoon olive oil, plus more for grill
- 1 1/2 teaspoons curry powder (preferably Madras)
- 1/4 teaspoon ground allspice
- 1/8 to 1/4 teaspoon cayenne pepper
- coarse salt
- Cilantro Dipping Sauce
Directions
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Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
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In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
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Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.
Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
Here's a fancy trick I learned in Turkey - if you don't have a BBQ, use the elements on your stove. You pre-cook some of the ingredients, and then plunk them straight onto your elements for the charred marks. Works perfectly, just be sure to watch them the whole time or you could end up in crisis mode.