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SKEWERS - CHICKEN - SHRIMP - Grilled Chicken or Shrimp Skewers with Cilantro-Mint Chutney
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Grilled Shrimp Skewers with Cilantro-Mint Chutney Recipe courtesy of Bobby Flay Ingredients Shrimp: | |
2 tablespoons | red chile powder, such as ancho or New Mexican red |
2 tablespoons | garam masala |
2 tablespoons | canola oil |
Juice of 2 | lemons |
Kosher salt | |
freshly ground black pepper | |
1 pound | large shrimp,, (21/24), shelled, deveined, tails left on and patted dry |
Cilantro-Mint Chutney: | |
1 cup | tightly packed fresh cilantro leaves |
1/2 cup | tightly packed fresh mint leaves |
4 | scallions, chopped |
1 Thai chile, finely minced | |
Zest of 1 | lime |
1 to 2 tablespoons | honey |
1 to 2 tablespoons | canola oil |
Kosher salt | |
freshly ground black pepper |
Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour
Directions
For the shrimp: Whisk together the chile powder, garam masala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
Prepare a charcoal grill for direct grilling, high heat.
For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
Remove the shrimp to a platter and serve with the cilantro-mint chutney.
Recipe courtesy Bobby Flay
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