Shrimp Skewers with Coriander and Almond Relish
- Gluten free
- Lactose free
- Low carb
- Simple recipes
Both the colour and the flavour of these simply seasoned shrimp balance the lovely spring-green relish.
Ingredients
- 1 lb (500 g) jumbo shrimp, peeled and deveined
- 1-1/2 cloves garlic, pressed
- 1 tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) Spanish smoked paprika
- Coriander and Almond Relish:
- 1 cup (250 mL) lightly packed chopped coriander
- 1/3 cup (75 mL) toasted almond
- 1/4 cup (60 mL) chopped sweet onion
- 1/2 tsp (2 mL) salt
- Pinch ground cumin
- Pinch cayenne pepper
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 tbsp (30 mL) lemon juice
Preparation
Toss shrimp together with garlic, oil, salt and paprika to coat. Tail-end first, thread shrimp lengthwise through centre onto soaked bamboo skewers. Let stand for at least 10 minutes or cover and refrigerate for up to 8 hours.
Coriander and Almond Relish: In food processor, whir together coriander, almonds, onion, salt, cumin and cayenne until finely minced; with motor running, pulse in oil and lemon juice until combined. Scrape into small serving dish.
Broil or grill shrimp under or over high heat until cooked through (thickest part is no longer translucent), 3 to 4 minutes. Serve on skewers with Coriander and Almond Relish on side.
Makes 10 servings.
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