Name: Curried Grilled Shrimp and Okra
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons ghee, melted; 1 teaspoon coriander seeds, gently crushed; 1/2 teaspoon cumin seeds, gently crushed; 4 to 5 cardamom pods, gently crushed; 1 cup basmati rice; Kosher salt and freshly ground pepper; 1 1/2 cups low-sodium vegetable broth; 1 1/2 pounds jumbo shrimp, peeled and deveined; 1 tablespoon curry powder; 12 ounces fresh okra, tops trimmed, halved lengthwise if large; 1 red onion, cut into 1/2-inch wedges, root end attached; Plain yogurt, for serving

Directions

Preheat a grill to medium. Heat 1 tablespoon ghee in a medium saucepan over medium heat. Add the coriander, cumin and cardamom and cook until toasted, about 3 minutes. Add the rice and season with salt and pepper. Cook, stirring, until the rice is slightly toasted, about 2 minutes. Add the vegetable broth, increase the heat to high and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and all of the liquid is absorbed, about 15 minutes.
Add the shrimp, 1 1/2 teaspoons curry powder and 1 tablespoon ghee to a large bowl; season with salt and pepper and toss well to coat. Combine the okra, red onion, remaining 1 1/2 teaspoons curry powder and remaining 1 tablespoon ghee in another large bowl; season with salt and pepper and toss well to coat.
Thread the shrimp onto 4 skewers, then thread the okra and red onion onto 4 more skewers. Grill the shrimp skewers until opaque, 2 to 3 minutes per side, and the vegetable skewers until tender, 5 to 6 minutes per side.
Fluff the rice with a fork. Serve the shrimp and vegetable skewers with the rice and plain yogurt.

Photograph by Andrew Purcell

Curried Grilled Shrimp and Okra

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