The Atlanta Journal-Constitution
GRILLED SHRIMP SKEWERS WITH GINGER AND TURMERIC
These shrimp skewers serve up big rewards for very little effort. The look of the them alone is a thrilling statement, with shrimp lined up dramatically on skewers, flashing a brilliant yellow-gold hue and gorgeous grill marks. They deliver all the bold flavor their appearance promises, with a kicky balance of ginger, garlic and turmeric, punctuated with just enough cayenne pepper to add a tingly warmth. They make for a tasty and healthy starter for a multicourse meal, or as a main with grilled flatbread and a green salad.
You will need 8 wooden or metal skewers. Make ahead: If using wooden skewers, soak them in water for 20 minutes. The shrimp can be tossed with the seasonings, threaded onto skewers, covered and refrigerated for up to 1 day before cooking.
Storage Notes: Refrigerate for up to 2 days.
1 teaspoon ground ginger
1 teaspoon granulated garlic
½ teaspoon ground turmeric
½ teaspoon fine salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
1 tablespoon neutral oil, such as avocado,
grapeseed or canola
2 teaspoons fresh lemon juice
11/2 pounds large shrimp (26-30 per pound), cleaned, ideally tail on Lemon wedges, for serving
In a large bowl, stir together the ginger, garlic, turmeric, salt, pepper and cayenne, if using. Add the oil and lemon juice and stir to form a paste. Add the shrimp and toss to evenly coat. Thread about 5 shrimp onto each skewer. Place them on a platter or baking sheet.
Place a second platter or baking sheet near the stove. Preheat a grill pan over mediumhigh heat (if you want to grill your shrimp outside, see NOTES). Cook the shrimp until no longer translucent and browned in spots with nice grill marks outside, 2 to 3 minutes per side. Serve hot, with lemon wedges on the side.
NOTES: If using an outdoor grill, make heating it your first step.
To prepare the grill: If using a gas grill, set it to 375 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, pour them into the grill. Add more charcoal. When all the coals have ashed over and are gray but still very hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand palmdown about 5 inches from the grill. If you can hold it there for 4 to 5 seconds, the heat should be at medium heat, or 375 to 400 degrees.) If using charcoal, this dish may take about 15 minutes longer to prepare.
If you are peeling and deveining the shrimp, put the skewers in water to soak before you start, and they should be ready for use by the time you’ve prepped and seasoned the shrimp. Makes 4 servings.
Nutrition information per serving (2 skewers): Calories: 67; total fat: 4 g; saturated fat: 1 g; cholesterol: 54 mg; sodium: 634 mg; carbohydrates: 2 g; dietary fiber: 0 g; sugar: 0 g; protein: 6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.