CEimB Spiced Shrimp Skewers

Before I get into the Ellie Krieger recipe of the week, I just have to share my new Apple Crumbles stuff from the Apple Crumbles store at Cafe Press. So cool! 

Anyway…on to this weeks CEimB recipe…

This weeks recipe is actually “Spiced Chicken and Grape Skewers” but that didn’t happen in my kitchen.  You can find the recipe on the blog of Elina, Healthy and Sane, this weeks CEimBer who chose the dish.  The recipe may also be found on the Food Network. 

An interesting recipe and I’m sure it would have been superb with the sweet, plump, juicy green grapes but I didn’t want to buy a bunch of grapes only to use 3/4 cup.  You see I would have to cut the recipe in half and make it only for Ted who would eat chicken.  The rest of those grapes would go to waste. We are not big on grapes in our house.

Instead of chicken, I used 16 oz of Jumbo Shrimp.  Instead of grapes, I used cherry tomatoes. I added mushrooms as well.  To impart the sweet taste into the dish, I tied a strip of cut and sliced sugar cane around each prepared skewer.

Ted grilled the prepared skewers on the outside grill (FINALLY, warm enough weather to use our outside grill!).  The shrimp took about 2 minutes per side. I actually wasn’t out there so I am assuming that’s all they took.

We weren’t thrilled with the flavor.  The sugar cane did offer a sweetness to the dish.  Unfortunately I’m not a fan of cumin or maybe it’s cumin and coriander together?  I like it in hummus…just not on my shrimp.  It hung around in my mouth a bit too long after dinner was done. 

You can usually tell when I’m not big on a dish because my photos aren’t so good.

Oh well, ya win some, ya lose some. 

Joanne