SIZ­ZLING PIRI-PIRI SHRIMP & CHORIZO KABOBS

Canadian Living - - Main Events -

In mi­crowave­able dish, cover and mi­crowave pota­toes on high un­til ten­der, 5 to 8 min­utes. Let cool slightly.

Mean­while, in large bowl, mix piripiri spice rub with oil. Spoon 1 tbsp of piri-piri mix­ture into small bowl; stir in honey and up to 1 tbsp warm wa­ter to make glaze; set aside.

Add cooled pota­toes to large bowl with piri-piri mix­ture. Add shrimp; toss to coat. (Make-ahead: Cover and re­frig­er­ate for up to 24 hours.) Al­ter­nately thread shrimp, pota­toes, chorizo and red onion onto 12 metal or soaked wooden skew­ers.

Place kabobs on greased grill over medium-high heat; close lid and grill, turn­ing once, un­til shrimp are pink, 4 to 5 min­utes. Brush with re­served piri-piri glaze; sprin­kle with chives (if us­ing). Serve with lime wedges.

PER SERV­ING

about 420 cal, 27 g pro, 24 g to­tal fat (8 g sat. fat), 24 g carb (2 g di­etary fi­bre, 8 g sugar), 149 mg chol, 876 mg sodium, 735 mg po­tas­sium. % RDI: 6% cal­cium, 28% iron, 16% vit A, 18% vit C, 11% fo­late.

MAKES 6 SERV­INGS | HANDS-ON TIME 15 MIN­UTES | TO­TAL TIME 25 MIN­UTES

TEST KITCHEN TIP

Piri-piri, or peri-peri, is a spice rub or sauce of Por­tuguese roots and pop­u­lar­ized in Africa. It brings heat and zing to any dish thanks to its chili and cit­rus zest com­po­nents. Find piripiri rubs in the spice aisle of your lo­cal gro­cery or spe­cialty food store.

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