Today’s meal comes courtesy of Eating Well. The June version of the magazine (which arrived in April…go figure) featured Curried Shrimp and Potato Kebabs in its ‘healthy in a hurry’ section. These were listed as super easy and super fast to make. If only…
On paper they were pretty easy to make. Combine oil, curry powder, cilantro, garlic and salt in a bowl; microwave the potatoes; toss the shrimp and potatoes into the bowl; thread them on skewers and then grill. OK, problem #1 is the Evolved Dad doesn’t have (or want) a microwave. We find we don’t need it, as our gas stove can do anything a microwave can do, and we don’t want one more appliance cluttering up the kitchen. No big deal here as I simply steamed the potatoes before tossing them in with the shrimp. Only issue is that you need to allot a bit more time to do it the old fashioned way.
When the skewers were ready I went out to fire up the grill and discovered I was out of propane. $%#@$%^$!#. I hate it when that happens. Oh well, back in to turn on the broiler and do them inside. They were nice prepared this way, but do wish I had checked the propane gauge the last time I had grilled so that wouldn’t have happened.
Funny thing is the change in venue threw me off kilter and forgot to mix up the yogurt and lime sauce that should be served with these. I enjoyed them without, but really would have liked to have tried it as written. Not my best performance but the recipe is one that we enjoyed and will try again when the chef is back on his game.