Asian Shrimp Kebab

Last Updated on May 20, 2015 by Chef Mireille

I love all types of seafood and especially shrimp. Grilled, sauteed or even just steamed, I could eat shrimp every day, although my cholesterol level would start to suffer.

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Ingredients:

• 1/2 lb. shrimp, peeled and cleaned (if you’re vegetarian, substitute tofu or paneer)
• 1/4 cup soy sauce
• 2 stalks lemongrass, pounded and chopped (it is important to crush the lemongrass with a mallet to release the flavor)
• 1 tablespoon ginger, chopped
• 1 tablespoon finely chopped mint leaves
• sugar snap peas, tossed with a little olive oil, salt and pepper
• bell pepper,cut into large pieces and tossed with a little olive oil, salt and pepper
• grape tomatoes, tossed with a little olive oil, salt and pepper
• soaked wooden or bamboo skewers (soaked in water for at least 2 hours)

In a bowl, combine shrimp, lemongrass, ginger,

mint leaves and soy sauce.  Stir to combine and put in refrigerator to marinate for 2 hours.
Remove shrimp from marinade.  Season with a little salt and pepper.

Make kebabs by placing an assortment of vegetables and shrimp on each skewer.

Heat a grill pan and brush with olive oil.  Place skewers on heated grill pan and cook for a few minutes on each side until shrimp is cooked through, about 2-3 minutes on each side.

Serve with Mango Achar (adapted from Malaysian Pineapple Achar recipe from Authentic Recipes from Malaysia)

• 1 cup Mango, chopped small
• 1 chile, finely chopped
• 1 scallion, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/4 teaspoon salt

Combine all ingredients in a bowl and place in refrigerator for at least 1 hour, before serving.

This delicious recipe was also submitted to Kebab Mela

Chef Mireille