Curried Grilled Shrimp and Okra
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 12 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 184 milligrams
- Sodium
- 783 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 6 grams
- Sugar
- 11 grams
- Protein
- 23 grams
- Total: 40 min
- Active: 40 min
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.