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
Shrimp and Potatoes :
MethodShrimp 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
- Iron 41.0
- Folate 40.0
- Calcium 17.0
- Vitamin A 34.0
- Vitamin C 65.0