Curried Shrimp Potato Kebabs Recipes

CURRIED SHRIMP & POTATO KEBABS

Steps:

• 1. Preheat grill to medium. (No grill? See Broiler Variation.) 2. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes. 3. Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl. Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers. 4. Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side. 5. Stir yogurt and lime juice into the small bowl of reserved sauce. Serve each kebab with 2 tablespoons sauce. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you cannot find certified shrimp, choose wild-caught shrimp from North America it is more likely to be sustainably caught. Broiler Variation: Coat a broiler pan with cooking spray and place the skewers on the pan. Broil 3 to 4 inches from the heat source until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side. Nutrition Per serving: 246 calories; 12 g fat (1 g sat, 7 g mono); 143 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 19 g protein; 1 g fiber; 342 mg sodium; 243 mg potassium. Nutrition Bonus: Vitamin C (23% daily value) Carbohydrate Servings: 1 Exchanges: 1/2 starch, 2 lean meat, 2 fat

APRICOT CURRY SHRIMP KABOBS

Steps:

• Skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
• Brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
• Season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. Grill for 2 minutes on each side or until just cooked.
• Remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
• Use chopped apricots and cilantro leaves as a garnish on your serving platter.

POTATO AND SHRIMP CURRY

Steps:

• Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
• Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

CURRIED-SHRIMP SKEWERS WITH RICE SALAD

Steps:

• Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
• Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
• Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.

MINI SHRIMP & SWEET POTATO KABOBS

Steps:

• Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.