Ingredients
1 tbsp each caraway, coriander and cumin seeds
2 tsp red pepper flakes
1/2 cup olive oil, plus 2 tbsp
1 clove garlic, finely sliced
1 350-ml jar roasted red peppers, drained and rinsed
3 tbsp honey
12 green onions, trimmed
2 small eggplants, cut into 1/2 inch-thick slices
2 lb large shrimp, peeled and deveined
Instructions
Preheat barbecue to medium-high. In a small skillet over medium-high heat, toast spices and pepper flakes until fragrant, about 1 minute. Transfer to food processor and pulse. In same skillet, heat 1/2 cup oil, add garlic and cook until lightly golden, about 2 minutes. Add to spice mixture, with roasted red peppers and honey, and process until smooth (seeds may still be visible). Transfer sauce to serving bowl and set aside.
In a large bowl, season vegetables with salt and pepper and toss with remaining oil. Set aside. In another bowl, combine shrimp with 2 tablespoons prepared sauce.
Grill vegetables until tender and nicely charred, about 10 minutes. Grill shrimp, about 3 minutes per side. Serve shrimp and vegetables with extra sauce on the side.
Nutrition Facts
436 calories, 27 g fat, 34 g protein, 18 g carbs, 6 g fibre. Excellent source of folate, vitamin C and iron.
|
|