Mommy Cafe

Vegetarian home cooking, kid tested and approved

Curried Shrimp Kabobs

Every year for Will’s birthday, we have a huge celebration with the whole family. We usually have a potluck meal where we provide the entree and everyone else brings a side. In the past we’ve done bbq chicken or grilled burgers. Well, that wasn’t happening this year. So the question was what to prepare that would satisfy the masses but still fit into Will’s brand of vegetarianism? The answer: shrimp kabobs. Of course, I couldn’t just skewer the typical shrimp, bell peppers, mushrooms, and onions. That just wouldn’t be me! So I decided on a curry marinade and an unusual vegetable for a kabob– cauliflower!

Cauliflower goes great with curry. And it’s such a unique choice for a kabob. Just be sure not to overcook it. Steam it just enough to stick a skewer in it. Anything more and it will crumble when you skewer it!

I found a nice chunky curry marinade from Bobbie Flay. The flavor of the curry was outstanding, and it stuck well to the kabob pieces even through grilling. Bonus: the leftovers took two minutes to pan fry and were fantastic served over rice!

Kabobs are not a meal for a rushed dinner. They take a considerable amount of time to prepare, so I’m not even going to venture an estimate on prep time here. They can be prepped ahead of time, as long as they’re kept covered and chilled. This is an unusual enough kabob to be a big hit for dinner parties. Or they’re a fun way to get the kids involved in putting together a family-night meal.

Cook time: 10 minutes      Approximate cost: $14 for 20-30 skewers

Curried Shrimp Kabobs

Kabobs

  • 1/2 head cauliflower, cut into large florets
  • 2 zucchini, sliced into 1/2-inch rounds
  • 3 onions, sliced into thick wedge
  • 1 lb medium shrimp, peeled and deveined
  • 30 skewers

Curry Marinade

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 tablespoons red curry paste
  • 1/2 red onion, peeled and finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1 lime, juiced
  • 2 to 3 tablespoons canola oil
  • Salt and freshly ground pepper

Steam the cauliflower in until it just starts to become tender. Drain and rinse with cold water immediately to stop the cooking.

Meanwhile, whisk together all ingredients for the marinade until well-blended.

Place vegetables and shrimp in a large bowl. Pour marinade over the mixture and gently stir to coat. Cover and let sit for at least 20 minutes.

To assemble kabobs, soak wooden skewers in cold water for 20 minutes to prevent splintering or scorching. Alternate vegetables and shrimp on the skewer (for example: onion, shrimp, zucchini, shrimp, cauliflower, shrimp, onion). Grill for 4-5 minutes per side.

Serves 6 to 8

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July 30, 2010 - Posted by | Recipes | , , ,

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