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| General Category : Main Course |
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| Food Group : Seafood-Crustacean, Vegetables, Fruits, Nuts |
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| Preparation Method : BBQ |
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| A Malay-style tamarind glaze makes these shrimp-and-pineapple kabobs simply irresistible. Tamarind concentrate is seeded tamarind pulp mixed with a little water to make a thin paste. It's available in jars in the Asian-food section of some grocery stores and at most Southeast Asian and Chinese grocers. To make your own concentrate, soak 2 tbsp/30 mL tamarind pulp in 2 tbsp/30 mL boiling water until softened, then push through fine sieve, discarding solids. |
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Ingredients
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1-1/2 lb (750 g) jumbo or large shrimp, peeled and deveined |
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Half pineapple, cut in 1-inch/2.5 cm cubes |
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4 green onions, cut in 1-1/2-inch/4 cm lengths |
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2 tbsp (30 mL) ground roasted peanuts |
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Glaze: |
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2 tbsp (30 mL) packed brown sugar |
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2 tbsp (30 mL) tamarind concentrate |
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2 tsp (10 mL) Thai red curry paste |
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2 tsp (10 mL) peanut or vegetable oil |
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2 tsp (10 mL) fish sauce |
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1-1/2 tsp (7 mL) curry powder |
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Preparation
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Glaze: Stir together sugar, tamarind concentrate, curry paste, oil, fish sauce and curry powder until smooth glaze.
Alternately thread shrimp, pineapple and green onion onto skewers. Place skewers on grill over high heat; brush with glaze. Grill, turning once halfway through and brushing with remaining glaze, until shrimp is no longer pink in centre, 5 to 8 minutes. Transfer to serving platter; sprinkle with peanuts.
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Nutritional information
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Per each of 6 servings: about 173 cal, 19 g pro, 5 g total fat (1 g sat. fat), 13 g carb, 1 g fibre, 129 mg chol, 287 mg sodium. % RDI: 6% calcium, 19% iron, 5% vit A, 22% vit C, 8% folate.
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Source
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Homemakers Magazine: Summer 2007
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