It seems like it has taken simply forever for springtime to arrive here in the New Jersey, aptly named the “Garden State”. I truly enjoy all of the gifts that springtime bestows on us, from the weather it brings to the blossoming of flowers and lush leaves on the trees. I am also appreciative for the fresh, new cycle of foods and drinks for which I can both engulf and imbibe in. I’m drawn to the fresh flavors and the way in which food in the spring and summer has a light and “airy” feel to it. Rarely do I come away from a meal feeling too stuffed or too full, a state that seems all too prevalent during the harsh winter months.
Today’s “Curried Shrimp & Potato Kebabs” recipe comes from the latest edition of Eating Well and I can assure you, this recipe lives up to the magazine’s name and then some. This is one of the healthier recipe I’ve posted thus far and it is rich with flavor and perhaps more importantly, takes no time at all to prepare and cook. The curry in the marinade on the shrimp, potatoes, and in the sauce gives this one an added kick. The garlic, cilantro, and lime juice components add both freshness and a refreshing aftertaste which are sure to please the palate.
I also like that unlike some kebab recipes, this recipe parlays aspects of both the earth and the sea. When I met with an integrative nutritionist in December, she stated that root vegetables like potatoes are particularly “grounding” for us, whereas anything from the sea represents fluidity and motion. Shrimp are filled with a variety of proteins, vitamin D, vitamin B3, and zinc. They also contain omega-3 fatty acids and astaxanthin, which acts as an antioxidant and preserves the skin and protects against pre-mature aging. Important to note that even if you don’t have a grill, there’s a broiler variation to this one, which is posted below with the original recipe.
Hope you all enjoy this as one as much as I did, as I’ll be eating it on the regular this spring and summer!
First kebabs of the season!
Curried Shrimp & Potato Kebabs
Recipe taken from Eating Well
Yields 3-4 servings
12 new or baby potatoes
3 tbsp. canola oil
2 tbsp. chopped fresh cilantro
1 tbsp. curry powder
3 cloves garlic, minced
1/4 tsp. salt
2o peeled and deveined raw shrimp, tails left on
1/2 cup nonfat plain yogurt
1 tsp. lime juice
Preheat grill (or broiler, see variation below) to medium. 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.
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. Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
Stir yogurt and lime juice into the small bowl of reserved sauce. Serve each kebab with 2 tablespoons sauce.
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.