Mauritius Shrimp or Squid Kebabs with Ginger Turmeric Glaze

Name: Mauritius Shrimp or Squid Kebabs with Ginger Turmeric Glaze
Yield: Serves 4
Cuisine: Sub-Saharan Africa
Ingredients: 1½ to 2 pounds jumbo shrimp, peeled and deveined, or 1½ pounds calamari steaks, cut into 1-inch squares; 1½ to 2 pounds jumbo shrimp, peeled and deveined, or 1½ pounds calamari steaks, cut into 1-inch squares; ½ pineapple, peeled, cored, and cut into ½-inch slices; 2 green bell peppers; 1 large onion, peeled; 4 plum tomatoes; 3 tablespoons soy sauce; 3 tablespoons fresh lemon juice; ¼ cup vegetable oil; ½ cup dry white wine; 1 tablespoon minced, peeled fresh turmeric, or 1 teaspoon ground turmeric; 1 tablespoon minced, peeled fresh ginger; 3 sprigs fresh thyme, or ½ teaspoon dried thyme; 3 sprigs fresh thyme, or ½ teaspoon dried thyme; ½ teaspoon Freshly ground black pepper; 1 teaspoon Coarse salt (kosher or sea); 1 tablespoon minced, peeled fresh turmeric, or 1 teaspoon ground turmeric; 1 teaspoon Coarse salt (kosher or sea); 1 teaspoon Coarse salt (kosher or sea)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Ingredients

For the Kebabs

1½ to 2 pounds jumbo shrimp, peeled and deveined, or 1½ pounds calamari steaks, cut into 1-inch squares

Africa
Mauritius
Fish course
Pescatarian

Method

Advance Preparation

30 minutes to 1 hour for marinating the kebabs

Prepare the kebabs: Cut the firm tomato flesh off the seeds and pulp by making 3 or 4 downward slices to remove the outside of the tomato with the skin intact. The result will be pure tomato flesh, sometimes called the “fillet.” Cut each slice of tomato flesh into 1-inch pieces. Finely d