Spiced Moroccan-Style Shrimp

Ingredients

  • 5 teaspoons minced seeded serrano chilies
  • 4 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon turmeric
  • 2 7.25-ounce jars roasted red peppers, well drained
  • 1/3 cup chopped onion
  • 3 garlic cloves
  • + 10 more ingredients
    • ¼ cup honey
    • ¼ cup fresh lime juice
    • 1 tablespoon grated lime peel
    • ¼ cup plus 3 tablespoons olive oil
    • 48 large uncooked shrimp (about2 pounds), peeled, deveined
    • 48 ¾-inch cubes peeled cored pineapple
    • 48 6-inch bamboo skewers, soaked in water 30 minutes, drained
    • ½ cup chopped green onions
    • 3 tablespoons toasted sesame seeds
    • 2 limes, cut into wedges

1. Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. S...

View full recipe at SpringPad

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