Printable Recipe
Brazilian Coconut Shrimp Kebabs
adapted from Primal Grill
32 jumbo or extra large shrimp (about 1 1/2-2 lbs), peeled and deveined
1 1/2 onions
1 red bell pepper, cut into 1 inch triangles
1 green bell pepper, cut into 1 inch triangles
1/2 green bell pepper, diced
6 cloves garlic, halved
1 piece (1-inch) fresh ginger, peeled and thinly sliced
1-2 jalapeno peppers, seeds and membranes removed, cut into chunks
1 can (14 oz) unsweetened coconut milk
3 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
1 tsp salt
1 tsp pepper
1/3 cup fresh cilantro
lime wedges, for serving
skewers
Soak skewers in water to prevent burning. Rinse shrimp under cold water then blot dry with paper towels. Take the whole onion and cut it into 8 pieces. Then break each piece into individual layers. Thread the shrimp onto the skewers, alternating with onion and bell pepper pieces. Place in a baking dish.
Marinade:
Cut the remaining onion into quarters. In a food processor, finely chop onion, remaining bell pepper, garlic, ginger, and jalapenos. Add the coconut milk, lime juice, oil, salt, and pepper. Add more salt and pepper if necessary. Add cilantro and pulse a few times just to mix. Don't overmix or it will turn green. Pour over kebabs and let marinate for 1 to 2 hours in the refrigerator, covered. Do not over-marinate or the shrimp will toughen. Turn the kebabs several times for even marinating.
Place the shrimp kebabs on a hot grill for about 2 to 3 minutes per side, until shrimp is cooked through. Serve with lime wedges.
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