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Appetizers and Snacks, Main Course
Potato| Multi-Potatoes, Petite
Cooking Style| Boil

Tandoori Shrimp Skewer Potatoes

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Tandoori Shrimp Skewer Potatoes

Ingredients

  • 1 lb Blushing Belle Little Potatoes
  • 1 tsp salt
  • 12 large shrimp peeled and deveined
  • 4 cloves garlic minced
  • 3 diced red chili peppers seeds removed
  • ½ lemon juiced
  • 1¼ cup yogurt
  • ½ tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp paprika

Instructions

  • Add potatoes to a large pot and cover with water. Add salt. Bring to a boil for 12 minutes or until potatoes are just tender but still firm.
  • Cool potatoes in fridge for at least one hour. (Tip: make ahead and leave in the fridge overnight.)
  • Mix together all ingredients except for shrimp and potatoes to make the marinade.
  • Toss shrimp and potatoes in marinade and let sit in fridge for minimum of 30 minutes.
  • Assemble skewers and grill for 10 to 15 minutes, until shrimp is cooked through.

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.