These flavorful skewers from Mississippi chef and cookbook author John Currence are inspired by a culinary experience he had in an Indian night market five years ago. The sights, smells and flavors produced from some 40 meat and naan vendors are rolled up into this dish, says Currence, in his 2020 cookbook, “TAILGREAT: How to Crush it at Tailgating” (Ten Speed Press, $28).
They’re perfect for your small Super Bowl-ish party. Only word of advice: Don’t overcook the shrimp. And if you don’t have a charcoal grill, you can prepare them in a super-hot (read: 500-degree) oven, Currence says.
Indian-Spiced Shrimp Skewers with Harissa
Serves 12
Ingredients
1½ cups Greek yogurt
¾ cup chopped cilantro
Grated zest and juice of 2 limes, plus 3 limes, cut into wedges for serving
¼ cup minced shallots
¼ cup minced ginger
2 tablespoons minced garlic
1 tablespoon ground cumin
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 tablespoon black pepper
4 pounds extra-jumbo fresh shrimp, peeled, with tails on
Butterhead lettuce leaves or toasted naan, like Stonefire, for serving
Harissa (see below)
Directions
In a large bowl, stir together the yogurt, ½ cup of the cilantro, the lime zest and juice, shallots, ginger, garlic, cumin, turmeric, garam masala, cayenne and black pepper. Add the shrimp, stirring to coat well. Marinate in the refrigerator for 2 to 4 hours.
Prepare a hot wood or charcoal fire. Remove the shrimp from the marinade and divide and thread them evenly onto 12 bamboo skewers.
Once the fire has burned down, cook the shrimp until they just begin to color on one side. Flip the skewers and cook for a few minutes more, until the shrimp are firm to the touch and opaque. Serve hot, straight off the grill, garnished with the remaining ¼ cup chopped cilantro, lime wedges and harissa.
Harissa
Makes 2 cups
Ingredients
2 red bell peppers
1 teaspoon cumin seeds
1½ teaspoons coriander seeds
1 teaspoon caraway seeds
½ teaspoon red pepper flakes
1½ teaspoons black peppercorns
4 tablespoons extra-virgin olive oil
2½ cups diced yellow onion
2 tablespoons minced garlic
2 dried ancho chiles, soaked in boiling water for 30 minutes
2½ teaspoons sumac
1 tablespoon tomato paste
Grated zest and juice of 2 lemons
Salt
Directions
Roast the peppers over the open flame of a gas stove burner or wood fire, turning constantly, until charred all over. Place the warm peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 20 minutes. Remove the peppers and, under cool running water, remove the stems, skin, seeds, and interior membrane. Place the pepper flesh in a blender and set aside.
Toast the cumin, coriander, and caraway seeds, red pepper flakes and peppercorns in a sauté pan over medium heat until fragrant. Remove from heat, let cool, then grind them in a spice grinder or crush them with a mortar and pestle. Transfer the crushed spices to the blender.
In the same pan in which you toasted the spices, warm 2 tablespoons of the oil over medium heat and sauté the onion and garlic until the onion begins to brown slightly. Transfer to the blender.
Seed the ancho chiles and transfer the peppers to the blender. Add the remaining 2 tablespoons oil, sumac, tomato paste and lemon zest and juice and blend until very smooth. Season with salt. Note: Harissa keeps for 1 week in the refrigerator.
— From John Currence’s “TAILGREAT: How to Crush it at Tailgating (Ten Speed Press; $28)
