Best Curried Shrimp Potato Kebabs Recipes

MINI SHRIMP & SWEET POTATO KABOBS

Steps:

• Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

CURRIED SHRIMP

Steps:

• Put water on to boil for potatoes in covered pot.
• Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
• Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
• When onions begin to soften add peas and break up.
• When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
• Chop mint or fresh coriander.
• Serve shrimp mixture with sprinkling of mint or coriander.

SHRIMP KABOBS WITH CURRY BUTTER

Steps:

• To make curry butter: In a small pan, melt the butter over medium-high heat. Stir in the onion, dill, curry powder, and garlic powder; cook 5 minutes.
• Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray shrimp with olive oil.
• Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time.
• Arrange shrimp on serving plate. Garnish with lime wedges and dill.

POTATO AND SHRIMP CURRY

Steps:

• Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
• Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.