Curry-Yogurt Marinated Shrimp Skewers with Green Rice
Serves: 4
- 20 large shrimp, peeled and deveined
- 20 grape tomatoes
- 1 cup (237 ml) whole-milk Greek yogurt
- 1 tsp curry powder
- 2 tsp lime juice
- ½ cup (118 ml) + 2 Tbs (30 ml) hefeweizen, divided
- 1 oz (28 g) fresh cilantro leaves
- ½ oz (14 g) fresh parsley leaves
- 2 cup (473 ml) water
- 1 tsp kosher salt
- 1½ cup (355 ml) basmati rice (rinsed in cold water)
- 2 Tbs (30 ml) butter
Alternate 1 shrimp and 1 tomato on 4 metal or wooden skewers (if using wood, make sure to soak in water for 30 minutes). Each skewer should contain 5 shrimp and 5 tomatoes.
In a small mixing bowl, combine the yogurt, curry powder, lime juice, and 2 Tbs (30 ml) wheat beer and mix well. Reserve about 4 tsp of the mixture for garnish. Brush the skewered shrimp with the remaining curried yogurt and refrigerate for 3 hours.