These shrimp skewers offer great rewards with very little effort. Shrimp sticks on skewers, bright yellow gold shades and gorgeous grill marks flash, and their appearance is thrilling. The kicky balance of ginger, garlic and turmeric, plus enough cayenne pepper to add a touch of warmth, provides all the bold flavors that look promises. They are delicious and healthy starters for multi-course meals or mainly with grilled flatbread and green salads.
You will need 8 wooden or metal skewers.
total time: 25 minutes
Preemption: If using wooden skewers, soak in water for 20 minutes. Shrimp can be mixed with seasonings, skewered, covered and refrigerated for up to 1 day before cooking.
Storage note: Refrigerate for up to 2 days.
Serving:
Four
Tested size: 4 servings; 8 skewers
material
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1 teaspoon of ground ginger
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1 teaspoon of granular garlic
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1/2 teaspoon ground turmeric
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1/2 teaspoon fine salt
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1/2 teaspoon of freshly ground black pepper
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1/8 teaspoon cayenne pepper (optional)
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1 tablespoon of neutral oil such as avocado, grape seeds and rapeseed
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2 teaspoons of fresh lemon juice
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1 1/2 lbs large shrimp (26-30 lbs per lb), cleaned, ideally on the tail
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Lemon wedge, for serving
direction
In a large bowl, stir ginger, garlic, turmeric, salt, pepper and Cayenne together (if used). Add oil and lemon juice and stir to make a paste. Add shrimp and toss and coat evenly. Pass about 5 shrimp on each skewer. Place them on a platter or top plate.
Place a second platter or sheet pan near the stove. Preheat the grill pan over medium to high heat (see note if you want to grill the shrimp outdoors). Cook the shrimp for 2-3 minutes on each side until they are translucent and browned, until there are grill marks on the outside. Serve while warm with lemon wedges on the sides.
Note: If using an outdoor grill, preheat it as a first step.
To prepare the grill: If using a gas grill, set it to 375-400 degrees. If you use a charcoal grill, put the charcoal in a chimney starter, light it, and pour it into the grill when the coal turns bright red. Add more charcoal. If all the coal turns ash and is gray but still very hot, the grill should be moderately hot for about 15 minutes. (Use a grill thermometer or hold your hand about 5 inches below the grill to test the heat. If you can hold it for 4-5 seconds, it should be on medium heat, or 375-400 degrees.) If you use charcoal, this dish can take about 15 minutes longer to prepare.
If you want to peel and peel the shrimp, soak the skewers in water before you prepare and season the shrimp.
Recipe sauce
From the cookbook author and registered dietitian Ellie Krieger.
Tested by Ammalony.
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