Spiced Moroccan-Style Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
|
Begin preparing this a day ahead. Ingredients:
4 teaspoons ground coriander |
1 tablespoon ground cumin |
1/2 teaspoon turmeric |
2 7.25-ounce jars roasted red peppers, well drained |
1/3 cup chopped onion |
5 teaspoons minced seeded serrano chilies |
3 garlic cloves |
1/4 cup honey |
1/4 cup fresh lime juice |
1 tablespoon grated lime peel |
1/4 cup plus 3 tablespoons olive oil |
48 large uncooked shrimp (about2 pounds), peeled, deveined |
48 3/4-inch cubes peeled cored pineapple |
1/2 cup chopped green onions |
3 tablespoons toasted sesame seeds |
2 limes, cut into wedges |
Directions:
1. Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
2. Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
3. Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.
|
|