September 2004 Recipe

Shrimp Kebabs with Cherry Tomatoes and Cucumber

A rice pilaf is all that's needed with these kebabs.

Serves 4

• 1 1/2 pounds large raw shrimp

• 1 pound cherry tomatoes

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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