Filed Under: mediterranean, Side, side-dish, Under 20 Mins, wild-game

Spicy Shrimp with Grilled Vegetables

A succulent seafood dish – perfect for entertaining alfresco

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April 8th, 2012

Recipe by David GrenierFood styling by Ian MuggridgePhotography by James Tse

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Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 1 tablespoon each caraway, coriander and cumin seeds
  • 2 teaspoons red pepper flakes
  • 1/2 Cups olive oil, plus 2 tbsp
  • 1 clove garlic, finely sliced
  • 1 350-ml jar roasted red peppers, drained and rinsed
  • 3 tablespoons honey
  • 12 green onions, trimmed
  • 2 slices small eggplants, cut into 1/2 inch-thick
  • 2 pounds large shrimp, peeled and deveined
    • Directions
  • 1.

    Preheat barbecue to medium-high. In a small skillet over medium-high heat, toast spices and pepper flakes until fragrant, about 1 minute. Transfer to food processor and pulse. In same skillet, heat 1/2 cup oil, add garlic and cook until lightly golden, about 2 minutes. Add to spice mixture, with roasted red peppers and honey, and process until smooth (seeds may still be visible). Transfer sauce to serving bowl and set aside.

  • 2.

    In a large bowl, season vegetables with salt and pepper and toss with remaining oil. Set aside. In another bowl, combine shrimp with 2 tablespoons prepared sauce.

  • 3.

    Grill vegetables until tender and nicely charred, about 10 minutes. Grill shrimp, about 3 minutes per side. Serve shrimp and vegetables with extra sauce on the side.

    • Nutrients Per Serving
    Nutrients per serving: 436 calories, 27 g fat, 34 g protein, 18 g carbs, 6 g fibre. Excellent source of folate, vitamin C and iron.  
    Spicy Shrimp with Grilled Vegetables
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