Showcasing the Mediterranean diet and Asian diet  


Thai shrimp and vegetable skewers



Thai shrimp and vegetable skewers
Shrimp, red bell pepper and zucchini skewers marinated in a Thai green curry sauce and grilled until tender and succulent.

6 bamboo or wooden skewers—soaked for 5 minutes in cold water
¼ cup coconut milk
2 teaspoons Thai green curry paste
2 tablespoons fish sauce
1 teaspoon brown sugar
2 cloves garlic—minced
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon finely chopped cilantro (fresh coriander)
24 large shrimp—peeled and deveined
2 zucchinis—cut into thick rounds
1 red pepper—cut into small pieces

IN a small bowl dissolve the curry paste with 1 tablespoon of boiling water. ADD the coconut milk, fish sauce, brown sugar, garlic, lemon juice, salt and cilantro, and mix to combine. THREAD alternating shrimp and vegetables onto the skewers, then marinate them in the mixture, covered, in the refrigerator for at least 30 minutes. COOK the skewers on a hot grill for 10 minutes, turning and brushing regularly with the marinade. SERVE with lemon or lime wedges for squeezing.

Variations: Use scallops or cubed chicken breast instead of shrimp. Use red curry paste instead of green curry paste.

  Thai Green Curry with Shrimp and Tofu.
A rich and spicy Thai green curry with shrimp, cubed tofu and a selection of vegetables including green beans, broccoli and green pepper served with fragrant Jasmine rice.

  Asian Shrimp and Vegetable Skewers. Fresh shrimp with assorted Asian-style vegetables marinated on skewers than cooked over a hot grill.

  Mediterranean Tuna and Vegetable Skewers. Fresh tuna threaded onto skewers with cherry tomatoes, zucchini, red onion and green pepper, then marinated in a Mediterranean-style dressing and grilled until tender.

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