Roasted Spicy Caraway Shrimp and Smoked Kielbasa

I know this dish sounds weird with caraway in it but try it; you be pleasantly surprised how the heat and spices play off each other.  I adapted this from a recipe I read some time back and made it a whole meal and updated the fairly bland treatment of spices it had. You can grill this as kabobs as well but being the weather controlling Cave Dad when I went to light the grill, I summoned the rain so into the oven it went with fantastic results I might add.  You’ll see from the pictures we also had roasted cauliflower and broccoli which gets done in about the same time as the main dish.  Just toss these with olive oil (or coconut) and a little salt and pepper.  We served with some homemade mayo for dipping (recipe coming).  This dish can be on your table in about 30-40 minutes.  Enjoy!

IMG_1894 IMG_1895

Roasted Spicy Caraway Shrimp and Smoked Kielbasa

2-3 tsp caraway seeds
1-2 tsp hot red pepper flakes
4 cloves garlic
1 tsp onion powder
2 Tbs chili powder (I used  pure Ancho but you can use a blend)
1 tsp pink Himalayan sea salt (or your favorite)
1 tsp pepper
1/3 c light olive oil (higher heat – can use coconut too)

1 1/2 lbs shrimp shelled and deveined
1 lb smoked kielbasa sliced into 1/2” rounds (I am fortunate enough to get uncured smoked from a local farmer but find the best you can – you can opt for a spicier sausage here too – if you can get Bluebird Meadows variety though – WOW).
1 medium red onion chopped into 1” pieces
1 large green pepper chopped into 1” pieces
2 Hungarian hot peppers chopped into 1” pieces (save or eliminate seeds and ribs depending how spicy you like things – DON’T TOUCH YOUR EYES or face)

Preheat oven to 400 degrees; if you have a roast feature (top heat) use that.

Put caraway through pepper in a small food processor (you can also do this on a cutting board if you want to take out some aggressions).  Process until fine.  Drizzle in olive oil and blend until smooth.  Pour mixture over shrimp and toss and set aside, stirring occasionally.

Meanwhile put the onions, peppers and kielbasa on a roasting pan, drizzle with some additional olive oil (1-2 Tbs) and salt and pepper.  Toss about coating everything.  Put in oven and roast 10-15 minutes until sausage and veggies start to brown stirring occasionally (go by look, not time).  Throw in shrimp and all the sauce and toss everything to coat all with the sauce.  Put back in the oven for another 10 minutes or less – just until the shrimp are done.

Updated 9-8-2013
Copyright © 2013 “The Culinary Cave Dad”

Print Friendly

Comments are closed.