Get Out The Grill! Chef & Neighbor Auria Abraham Shares A Favorite Summertime Recipe

Photo courtesy of Auria Abraham
Photo courtesy of Auria Abraham

While we can’t believe it’s already August, there is still time left for plenty of outdoors barbecues — and to help us on that front,we reached out to neighbor and chef Auria Abraham for one of her favorite summertime recipes.

Auria, who owns Auria’s Malaysian Kitchen and has done everything from recently win the Taste of NYC competition to appear on the TV show “Chopped,” let us know how to make her grilled lime leaf shrimp and veggie kebabs.

Our neighbor wrote to us:

I simply love this recipe for a couple of reasons. It’s quite simple, and yet so full of flavor — the hardest part is taking a really nice picture and sharing it on social media. And it’s easy to accommodate whatever you have in your fridge . No zucchini? Use that head of cauliflower or those grape tomatoes. Like it spicy? Skewer up some chili peppers. Crazy enough to enjoy fruit with your main dish? Add pineapple, mango or green papaya. No outdoor grill? Cook these under the broiler in your oven. Whatever you add, just keep in mind that some veggies need to be blanched a little like the zukes in this recipe before skewering them.

Now, onto the recipe! (You can find this, and other food tips, on Auria’s blog as well.)

Photo courtesy of Auria Abraham
Photo courtesy of Auria Abraham

Grilled Lime Leaf Shrimp & Veggie Kebabs (Serves four to six people)

What you’ll need:

  • 3 tbsp Lime Leaf Sambal (you can find Auria’s lime leaf sambal at Brooklyn ARTery)
  • 2 pounds jumbo shrimp – peeled, de-veined
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 medium zucchinis

How to prepare it:

  • Salt to taste
  • Bamboo skewers – soaked for 20 minutes
  • Slice the zucchinis into 1-inch rounds. Place into a bowl with two tablespoons water. Microwave on high for two minutes. Let cool.
  • Cut red onion and peppers into large chunks, about the size of your shrimp.
  • Place all ingredients into a large bowl and mix thoroughly. Refrigerate for at least two hours.
  • Thread shrimp and veggies onto soaked skewers, making sure to pack them pretty tightly. This makes them easier to flip.
  • Heat grill to high (about 350 – 400°). This ensures you’ll get a nice char on your shrimp.
  • Grill skewers for three minutes on each side or just until shrimp turns pink. If you feel compelled to cook them a little longer, please kick that devil off your shoulder and flip the skewer or take it off the grill ASAP. There’s nothing worse than overcooked shrimp.

the bite bk newsletter adNow you’re ready to serve and enjoy them — bon appétit, everyone! 

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Anna Gustafson

Editor of Ditmas Park Corner

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