Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 204 :: BY THE SEA
Brazilian Coconut Shrimp Kebabs
Source: How to Grill, pg. 320
Method: Direct Grilling
Advance
Preparation: 
Category: Seafood
Ingredients:
32 jumbo or extra large shrimp (about 1-1/2 to 2 pounds)
2 onions
1 large green bell pepper, plus 1/2 green bell pepper, diced
1 large orange, yellow, or red bell pepper, plus 1/2 red pepper,
diced
6 cloves garlic, halved
1 piece (1-inch) fresh ginger, peeled and thinly sliced into coins
1 to 2 jalapeno peppers, seeded and diced (for hotter kebabs,
leave the seeds in)
1 can (14 ounces) unsweetened coconut milk
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt, or more to taste
1 teaspoon white pepper, or more to taste
1/3 cup fresh cilantro or parsley
3 tablespoons melted butter or olive oil for basting (optional)
Lime wedges, for serving

Other Items Needed:
Youll also need:
8 two-pronged skewers or 16 slender bamboo skewers

Directions:
Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Peel and devein the shrimp. Cut 1 onion into 8 pieces; break each piece into individual layers. Cut the flesh of the whole bell peppers off the cores, and then cut it into 1-inch triangles. Thread the shrimp onto the skewers, alternating with the onion and bell pepper triangles. Arrange the kebabs in a nonreactive baking dish.

Prepare the marinade. Cut the remaining onion in quarters. Finely chop the garlic, ginger, onion quarters, diced bell peppers, and jalapeno(s) in a food processor. Add the coconut milk, lime juice, oil, salt, and white pepper. Taste for seasoning, adding salt and pepper as necessary. Add the cilantro and pulse a few times just to mix. Dont process the marinade too much after the cilantro is added or it will turn green. Alternatively, puree the ingredients in a blender, again adding the cilantro at the end and blending just to mix. Pour the marinade over the kebabs and let marinate for 1 to 2 hours in the refrigerator, covered. (Dont over-marinate, or the shrimp will toughen.) Turn the kebabs several times to ensure even marinating.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.

Place the shrimp kebabs on the hot grate and grill until the shrimp is cooked (it will be firm and white), 2 to 3 minutes per side. Baste the shrimp with the butter, if using, during the last 2 minutes of grilling.

Serve the shrimp at once with lime wedges. Unskewer the kebabs before eating.
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