Herbed Shrimp and Mini Potatoes with Grilled Rapini

Herbed Shrimp and Mini Potatoes with Grilled Rapini IMAGE Author: Canadian Living Credits: Herbed Shrimp and Mini Potatoes with Grilled Rapini IMAGE

A quick cilantro sauce adds bold zesty flavour to both the shrimp and potatoes. For an extra hit of heat, sprinkle the rapini with thin slices of the remaining chili pepper before serving.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2015

Ingredients

Grilled Rapini:
  • 1 rapini (about 450 g), trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon each salt and pepper
Shrimp and Potatoes :
  • 400 g mini yellow-fleshed potatoes (about 20), scrubbed
  • 3/4 cups fresh cilantro leaves
  • 2 tablespoons fresh mint leaves
  • 3 cloves garlic halved
  • half red finger chili pepper seeded and chopped
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon each salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 450 g jumbo shrimp (21 to 24 count), peeled and deveined

Method

Shrimp and Potatoes: Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, about 6 minutes. Let cool slightly.

While potatoes are cooking, in food processor, pulse together cilantro, mint, garlic, chili pepper, lime zest, lime juice, salt and pepper. With motor running, add oil in thin steady stream, blending until smooth. Divide mixture among 2 large bowls; add potatoes to 1 bowl and toss to coat. Add shrimp to remaining bowl and toss to coat.

Thread potatoes onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and charred, 6 to 8 minutes.

While potatoes are cooking, thread shrimp onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, grill-marked and opaque throughout, 4 to 6 minutes.

Grilled Rapini: While shrimp and potatoes are cooking, toss rapini with oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning often, until charred and tender-crisp, 4 to 6 minutes. Serve with shrimp and potatoes.

Shortcut: Precook potatoes in the microwave.

Tip from the Test Kitchen: Don't like cilantro? Substitute with fresh parsley.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 470 mg
  • Sugars 2 g
  • Protein 25 g
  • Calories 324.0
  • Total fat 16 g
  • Potassium 770 mg
  • Cholesterol 142 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 41.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herbed Shrimp and Mini Potatoes with Grilled Rapini

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