This recipe comes from the grill master Steven Raichlen. It is easy and very tasty. A great grilling recipe for the summer. Sure to become a favourtie!!
21-30 jumbo or extra-large shrimp peeled and deveined with tails intact
1 onion
1 large green bell pepper,
1 large orange, yellow, or red bell pepper
3 cloves garlic minced
1 piece (1 inch) fresh ginger, peeled and thinly sliced
1 to 2 jalapeño peppers, seeded and diced (for hotter kebabs, leave the seeds in)
1 can (14 ounces) unsweetened coconut milk
1 ½ tablespoons lime juice
1 tablespoons olive oil
1 teaspoon coarse salt, or more to taste
1 teaspoon white pepper, or more to taste
2 Tablespoons chopped fresh cilantro or flat-leaf parsley
3 tablespoons melted butter
Lime wedges, for serving
12 inch bamboo skewers
Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Cut 1 onion into 8 pieces. Break each piece into individual layers.
Cut the flesh of the whole bell peppers off the cores, and then cut it into 1-inch triangles or squares.
Thread the shrimp and the onion and bell pepper triangles/squares onto the skewers. Arrange the kebabs in a nonreactive baking dish.
Prepare the marinade:
Put the remaining onion and Bell peppers into a food processor or blender.
Add the garlic, ginger, and jalapeño in a food processor.
Add the coconut milk, lime juice, oil, salt, and white pepper.
Taste for seasoning, adding salt and pepper as necessary. Add the parsley or cilantro and pulse a few times just to mix. Don't process the marinade too much after the cilantro or parsley is added or it will turn green.
Pour the marinade over the kebabs and let marinate for 1 to 2 hours in the refrigerator, covered, turning the kebabs several times to ensure even marinating. I have left these overnight as well with no problem.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grate.
Place the shrimp kebabs on the hot grate and grill until the shrimp is cooked (it will be firm and white), 2 to 3 minutes per side.
Baste the shrimp with the butter and minced garlic. during the last 2 minutes of grilling.
Add the garlic, ginger, and jalapeño in a food processor.
Add the coconut milk, lime juice, oil, salt, and white pepper.
Taste for seasoning, adding salt and pepper as necessary. Add the parsley or cilantro and pulse a few times just to mix. Don't process the marinade too much after the cilantro or parsley is added or it will turn green.
Pour the marinade over the kebabs and let marinate for 1 to 2 hours in the refrigerator, covered, turning the kebabs several times to ensure even marinating. I have left these overnight as well with no problem.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grate.
Place the shrimp kebabs on the hot grate and grill until the shrimp is cooked (it will be firm and white), 2 to 3 minutes per side.
Baste the shrimp with the butter and minced garlic. during the last 2 minutes of grilling.
Print Recipe:Brazilian Coconut Shrimp Kebabs
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| Rinse and clean shrimp. Dry with a paper towel. |
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| Thread peppers, onions and shrimp onto 12 inch skewers. |
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| Prepare marinade ingredients and pour over kebabs. Cover with plastic wrap for 4 hours or overnight. Turning once or twice. |
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| Prepare grill and grill shrimp 2-3 minutes per side. |
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| Baste the kebabs with butter. |
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| Enjoy! |
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