Shrimp Skewers with Spice Oils

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 4 Servings

Ingredients:

Spice Blends:

Khmeli Suneli:

1 tablespoon (15 ml) fenugreek seeds (blue if available)
1 tablespoon (15 ml) coriander seeds
1 tablespoon (15 ml) celery seeds
6 bay leaves
1 tablespoon (15 ml) marigold powder (or 1 tablespoon/15 ml calendula petals/tea)

Cajun Spice:

3 tablespoons (45 ml) sweet paprika
2 tablespoons (30 ml) garlic powder
2 tablespoons (30 ml) onion powder
1 tablespoon (15 ml) dried thyme
2 teaspoons (10 ml) cayenne pepper

Infused Oils:

2 cups (470 ml) vegetable oil, divided
¼ cup (60 ml) Khmeli Suneli
¼ cup (60 ml) Cajun Spice

Grilled Shrimp:

8 fresh jumbo shrimp (size 8-12), shells removed and deveined
⅛ cup (30 ml) olive oil
Salt and pepper
1 lemon, juice

Special Equipment: Long Wooden Skewers

Method:

For the Spice Blends:

To make Khmeli Suneli, in a spice grinder, combine fenugreek, coriander, celery seed, bay leaves, marigold powder (or calendula petals), parsley, marjoram (or summer savoury), dried dill, tarragon (or hyssop) and grind until the powder is almost fine.

Season with salt and pepper.

Mix to combine evenly.

To make Cajun Spice, combine the paprika, garlic powder, onion powder, dried thyme, oregano, black pepper, white pepper, and cayenne pepper.

Season with salt.

Mix to combine evenly.

For the Infused Oils:

Pour 1 cup (240 ml) of the oil each into two small saucepans.

Heat each of the pots over medium high heat until oil is at 300 F (150 C), then remove from the heat.

To one pot, add the Khmeli Suneli and to the second add the Cajun spice. Allow each pot to infuse for 5 minutes.

Strain each pot into a jar, discarding the solids. Allow the oils to cool for at least 20 minutes before using.

For the Grilled Shrimp:

Soak wooden skewers for 1 hour. Remove skewers from water.