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September 2004 Recipe
Shrimp Kebabs with Cherry Tomatoes and Cucumber
A rice pilaf is all that's needed with these kebabs.
Serves 4
For the marinade
-
1/3 cup
vegetable oil
-
juice of
1 lime
-
2-inch
piece of cucumber
-
1
1/2-inch piece of ginger, grated
-
1
tablespoon soy sauce
-
1 garlic
clove, finely chopped
-
1/2
teaspoon sugar
-
1/2
teaspoon salt
-
pinch of
dried hot red pepper flakes
-
2
tablespoons chopped fresh coriander
-
8 wooden
skewers, soaked in water
Peel the
shrimp and remove the veins. Put the shrimp in a bowl and add the
cherry tomatoes.
Make the
marinade: Whisk the oil with the lime juice. Grate the cucumber,
including peel, and stir it into the lime juice mixture with the
remaining marinade ingredients. Taste and adjust the seasoning,
including flavorings. Add the marinade to the shrimp and tomatoes
and toss well to coat them. Cover the bowl and chill 2 to 4 hours,
stirring occasionally.
To
finish: Preheat the broiler or light the grill. Drain the shrimp
and tomatoes, reserving the marinade. Drain the kebab skewers and
thread shrimp and tomatoes onto them. Broil or grill the kebabs
about 3 inches from the heat, turning once, 4 to 6 minutes, until
the shrimp are no longer transparent and the tomatoes are split
and charred. Baste the kebabs often during cooking with the
reserved marinade.
Getting Ahead: An extra hour or two of marinating will do no
harm.
Recipe
from The Good Cook by Anne Willan, published October 2004 by
Stewart, Tabori and Chang.
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