I tried these recently at a cooking class. They are delicious.
Spicy Curried Shrimp Brochettes
Chef Ali Hassan, Lime Catering Co.
http://www.limecatering.com
Ingredients:
1 pound of raw shrimp, fresh or frozen (use 38/40, which means 38 to 40 per pound)
3-4 cloves of garlic
1 medium onion
2 tbsp of minced fresh coriander,
2 tbsp of minced fresh 'wild coriander' or 'Shadon Beni' (Found in most Asian markets)
2 tbsp of minced fresh thyme
1 small scotch bonnet pepper (also known as a congo pepper)
1 tbsp Curry Powder
1/2 tbsp Black Masala (sold in West Indian Shops), optional
Salt, to taste
Freshly Cracked Pepper
1/4 cup of vegetable oil
3 limes
Steps:
1. Take a dozen wooden skewers and soak them in cold water.
2. Rinse shrimp in a colander under running water, de-vein, and remove shells.
Keep tails intact.
3. Let shrimp soak for 20 minutes (longer if it is frozen), covered with water and the juice of 2 limes.
4. Meanwhile, make a paste with the Curry Powder, Black Masala, Salt, Pepper and Oil. Set aside.
5. This is a good time to mince the onions, mash the cloves of garlic and mince the herbs. Also, take as much of the Scotch Bonnet Pepper as you think you can handle, and mash it up with all these ingredients. (Tip: This can all be done very quickly in a mini food processor).
6. Drain shrimp well. Add onion/garlic/herb/pepper mixture to the shrimp and mix well with your hands. Then add 3/4 of the spice/oil mixture and mix well. Add the juice of 1 large lime, mix and skewer the shrimps, closely together on wooden skewers.
7. BBQ the brochettes on a hot grill for 2-3 minutes per side, basting with the remaining spice/oil mixture. Be sure not to overcook!
Serve as a first course. Note: this shrimp is spicy, so it goes well with something a little sweet or creamy. Try it with a small side of warm potato salad and mango-watercress salad.
Final Tip: When you are using these Scotch Bonnet Peppers, either use gloves or remember to keep your fingertips out of your eyes!!
Spicy Curried Shrimp Brochettes
Chef Ali Hassan, Lime Catering Co.
http://www.limecatering.com
Ingredients:
1 pound of raw shrimp, fresh or frozen (use 38/40, which means 38 to 40 per pound)
3-4 cloves of garlic
1 medium onion
2 tbsp of minced fresh coriander,
2 tbsp of minced fresh 'wild coriander' or 'Shadon Beni' (Found in most Asian markets)
2 tbsp of minced fresh thyme
1 small scotch bonnet pepper (also known as a congo pepper)
1 tbsp Curry Powder
1/2 tbsp Black Masala (sold in West Indian Shops), optional
Salt, to taste
Freshly Cracked Pepper
1/4 cup of vegetable oil
3 limes
Steps:
1. Take a dozen wooden skewers and soak them in cold water.
2. Rinse shrimp in a colander under running water, de-vein, and remove shells.
Keep tails intact.
3. Let shrimp soak for 20 minutes (longer if it is frozen), covered with water and the juice of 2 limes.
4. Meanwhile, make a paste with the Curry Powder, Black Masala, Salt, Pepper and Oil. Set aside.
5. This is a good time to mince the onions, mash the cloves of garlic and mince the herbs. Also, take as much of the Scotch Bonnet Pepper as you think you can handle, and mash it up with all these ingredients. (Tip: This can all be done very quickly in a mini food processor).
6. Drain shrimp well. Add onion/garlic/herb/pepper mixture to the shrimp and mix well with your hands. Then add 3/4 of the spice/oil mixture and mix well. Add the juice of 1 large lime, mix and skewer the shrimps, closely together on wooden skewers.
7. BBQ the brochettes on a hot grill for 2-3 minutes per side, basting with the remaining spice/oil mixture. Be sure not to overcook!
Serve as a first course. Note: this shrimp is spicy, so it goes well with something a little sweet or creamy. Try it with a small side of warm potato salad and mango-watercress salad.
Final Tip: When you are using these Scotch Bonnet Peppers, either use gloves or remember to keep your fingertips out of your eyes!!