DinnerGrillingSmall Plates

By Marcus Samuelsson | December 26, 2013

(Photo by esimpraim)

(Photo by esimpraim)

Grilled Shrimp and Sausage Skewers with Dirty Rice

Servings: 6


For the Skewers
  • 1 tablespoon chopped cilantro
  • 1 tablespoons chopped parsely
  • 2 large garlic cloves
  • 1/2 cup olive oil
  • juice from 2 limes
  • 1 tablespoon yogurt
  • 1 jalapeño
  • 12 uncooked extra-large shrimp, peeled
  • 4 pieces andouille (or other fully cooked smoked sausages), cut into 2-inch long pieces
  • 2 tablespoons unsweetened shredded coconut, toasted
  • cilantro , for garnish
For the Dirty Rice
  • 1 1/2 cups basmati rice
  • 2 tablespoons olive oil
  • 1 teaspoon garam masala
  • 2 cardamom pods
  • 1 teaspoon curry powder
  • 2 tablespoons blanched, chopped almonds
  • 1 cup coconut milk
  • 2 cups chicken stock
  • 1 teaspoon minced ginger
  • 1 garlic clove, chopped
  • kosher salt
For the Cilantro Yogurt
  • 1/2 tablespoon chopped cilantro
  • 1/2 tablespoon chopped parsley
  • 6 tablespoons yogurt
  • juice from 1 lime
  • Tabasco sauce


For the Skewers:
1. Turn the grill on to medium heat.
2. In a blender, puree the garlic cloves, olive oil, cilantro, parsley, lime juice, yogurt and the jalapeño.
3. Thread the shrimp and sausage pieces on skewers, alternating between the shrimp and sausage. Put completed skewers on a plate and pour the puree on top.
4. Grill skewers for 4 to 5 minutes, until they are fully cooked and the shrimp is bright pink.
5. To serve, spoon the Dirty Rice (see below) onto a serving platter and top it with the shrimp and sausage.

For the Dirty Rice:
1. Soak the rice for 30 minutes, and then strain into a medium pot. Add 2 tablespoons olive oil, spices, almonds, garlic, ginger and cook for 5 minutes on medium heat. Add the liquid and let it simmer for 10 minutes.
2. Turn off the heat and add a teaspoon of salt. Let the rice sit for 25 minutes.

For the Cilantro Yogurt:
1. In a medium bowl, whisk together the yogurt, lime juice, cilantro and parsley with a dash of Tabasco sauce.

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