Shrimp Sekuwa

Description: Seasoned Shrimp Skewers

Serving Size: (As desired)

4 hours to marinate and 25 minutes to assemble then

10-15 minutes to cook

Amount/Measure/Ingredient

2 lbs. large shrimps, peeled and deveined

1/2 lb. pearl onions

1/2 lb. cherry tomatoes

Melted butter for basting

Bamboo skewers (pre-soaked in cold water for at least 30 min.)

2 tablespoons chopped dill weed

Marinade:

2 cups yogurt

4 tablespoons lemon juice

2 tablespoon soy sauce

4 tablespoons mustard oil

2 tablespoons mustard seeds

1 tablespoon cumin seeds

1 teaspoon coriander seeds

 1/2 teaspoon turmeric

1/2 teaspoon grated nutmeg

3 fresh red chilies

1 tablespoon peppercorns

1 teaspoon timur (Szechwan pepper)

2 cloves garlic

1 inch piece of fresh ginger

Salt to taste

In a blender, combine all the marinating ingredients to form a marinade. In a large bowl, mix shrimps with the marinade. Allow marinating for 4 hours. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread, alternatively, the marinated shrimps, and vegetables into skewers. Do not overcrowd the skewers with pieces. Grill the skewered shrimps, frequently turning and basting with melted butter until cooked through. Take the cooked shrimp sekuwas off the grill and generously brush with melted butter before serving.

To serve, arrange the sekuwas on the bed of rice pilaf, complemented with a chutney (achar) of your choice on the side. Sprinkle chopped dill weed over the sekuwas. Tomato achar or cilantro-chili achar make an ideal condiment for sekuwas.

2003 by Good Cooking, Inc.'