Brazilian Shrimp Kabobs…

In order to continue the tradition of grilling until it’s deemed impossible by the weather, I made some kabobs today.  It was in the 40 degree range today, so going outside to check on the grill wasn’t fun, but either way grilling was going to happen.

Steven Raichlen, the famous BBQ guru, has a brazilian shrimp kabob recipe using peppers, onions, and coconut milk.  That translates into delicious.  I differed from his method slightly. I used a pickled jalapeno instead of fresh (i made them myself with garlic and spices), black pepper instead of white, only one onion, and no green bell peppers.  I try to avoid green bell peppers like the Black Death.

It’s a very quick preparation recipe.  Cooking is relatively fast as well, unless its 40 degrees outside.  Here is the marinade…


Pardon the flash, my friend was taking pictures while I was preparing *shaking my head*.

It was tough trying to dice everything up while the Denver Broncos fought the Patriots (bleh) to overtime and won.  So dinner preparation was slowed by my giddy behavior.  But eventually I got back to work.


I like to use bamboo skewers compared to metal ones because you don’t have to clean them and they don’t get too hot on the grill so you can turn the kabobs that way.


Where’s all the food? The grilled tomatoes, the corn bread, the kabobs?

Oh here it is, all on my plate…


I also boiled down the marinade a bit to make a sauce for the kabobs after they finished.

Brazilian Shrimp Kabobs
Adapted from Steven Raichlen

1 1/2 lb shrimp, peeled
1 sweet onion
1 red bell pepper, plus 1/2 of another diced
1 yellow bell pepper, plus 1/2 of another diced
6 cloves garlic
1 inch piece ginger, sliced up
1 pickled jalapeno (or fresh if you don’t have any)
1 can coconut milk
the juice from 2 limes
2 T extra virgin olive oil
2 pinches sea salt
1 t ground black pepper

Clean the shrimp and pat them dry.  Cut up half the onion into wedges, and roughly chop the other half.  Cut the whole bell peppers into 1 inch pieces .  Thread the shrimp onto the skewers alternating with onion and the two peppers.

Put the garlic, roughly chopped onion, ginger, diced bell peppers, and jalapeno into a food processor and diced everything up well.  It’s ok if everything gets pulverized, this is a marinade.  Add the coconut milk, salt, lime juice, and pepper.  Marinate the skewers in it for about an hour. The lime juice will stiffen the shrimp if it’s left in there too long.

On a hot grill, cook the skewers until the shrimp are tougher and pink and the peppers and onions get charred, about 3-4 minutes per side.

Meanwhile, boil down the leftover marinade until it thickens a bit and pour over skewers to serve.

*next post…homemade ricotta cheese…*


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