Saturday, March 2, 2013

Curry Shrimp Skewers

Life is all about balance...and when that balance gets thrown off, so do a lot of other things (like my immune system at the moment).  As a college student, it is a constant struggle to balance the various aspects of my life.  With class, homework, actual work, cooking, blogging, applying for internships, maintaining a social life, working out and keeping up with other hobbies, it often becomes a question of, “Which things can I afford to sacrifice or put off until tomorrow?” And the answer is usually my social life.  

But I have recently learned that it isn’t just about balancing the different aspects separately.  True success in maintaining balance results when you intertwine all areas of your life.  Much like a recipe, the ingredients that make up your life do not affect you independently of each other, but they work together to mold your personality and turn you into you.  Life must be managed, not by its separate compartments, but more like a musical composition.  Things have to work together with a certain flow, or else you just end up with a sequence of noises.  And I would prefer my life to be music, not noise.

So, on that note, here is a nicely balanced recipe for grilled Curry Shrimp Skewers.

Curry Shrimp Skewers

  • ¼ cup canned coconut milk
  • 1 Tablespoon coconut oil
  • 2 teaspoons curry powder
  • 1 Tablespoon chopped parsley
  • juice of 1 lime
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • a few dashes of cayenne (depending on how spicy you like it)
  • 1 teaspoon raw honey
  • ½ medium yellow onion, cut into chunks
  • 1 green bell pepper, cut into chunks
  • ½ package button mushrooms, quartered
  • ½ pound shrimp, peeled and deveined

  1. Soak the skewers in water for at least 30 minutes before grilling.
  2. In a small bowl, mix together the first 10 ingredients.
  3. Preheat the grill, then marinate the shrimp in the curry mixture for about 10 minutes.
  4. Stick the shrimp onto the skewers alternating with the bell pepper, onion, and mushrooms.
  5. Grill the skewers for 2-3 minutes on each side, or until the shrimp turn pink and are cooked all the way through.

Makes 6-8 skewers (depending on the size of the shrimp and how many you use per skewer).

I thought I would add a picture I took on a trail I recently know, just to add some balance.