Liberian shrimp skewers

At ChòpnBlọk in Houston, the West African menu is often rooted in chef Ope Amosu’s memories growing up in a Nigerian immigrant family. He then adapts dishes using different techniques and imbues them with a new sense of place. These Liberian shrimp skewers, which he served at the Charleston Wine + Food Festival, follow that same rhythm, drawing from the bold, peppery flavors of West Africa’s coast, where seafood is seasoned assertively and cooked quickly over fire. Amosu pairs snappy, flame-kissed shrimp with earthy, aromatic Liberian-style stewed greens. A final scatter of pickled onions brings brightness and contrast, tying everything together.

Makes: 4–6 Time: 45 minutes

Ingredients

For the shrimp:

• ¼ cup vegetable oil
• 2 tsp. garlic powder
• 1–2 tsp. Cameroon pepper (or substitute cayenne and a pinch of crushed red chile flakes)
• 1½ tsp. onion powder
• 1½ tsp. kosher salt
• 1 tsp. mushroom seasoning or light bouillon powder
• 1 tsp. smoked paprika
• 1 tsp. freshly ground white or black pepper
• 2 lb. large shrimp (16/20), peeled and deveined, tails on

For the pickled onions:

• ½ cup apple cider vinegar
• 1 Tbsp. sugar
• 1 tsp. kosher salt
• 1 small red onion, thinly sliced

For the greens:

• 1 Tbsp. vegetable oil
• ¼ cup finely chopped bell pepper
• ¼ cup finely chopped red onion
• 1 tsp. finely grated fresh ginger
• 2 cups packed finely chopped collard greens, kale, or mustard greens (or a mix)
• Kosher salt
• 1–2 tsp. crayfish powder (optional)

Instructions

1. Make the shrimp: In a large bowl, whisk together the oil, garlic powder, Cameroon pepper, onion powder, salt, mushroom seasoning, paprika, and white pepper. Add the shrimp and toss to coat. Refrigerate for 30 minutes.
2. Make the pickled onions: To a small pot, add the vinegar, sugar, salt, and ½ cup of water and bring to a simmer, stirring to dissolve the sugar and salt. To a small heatproof bowl, add the onion and pour the vinegar mixture on top. Set aside at room temperature until the onion is lightly pickled, at least 30 minutes.
3. Make the greens: To a medium skillet over medium heat, add the oil. When hot and shimmering, add the bell pepper, onion, and ginger and cook until softened, about 3 minutes. Stir in the greens and a pinch of salt and cook, stirring, until wilted and tender, 4–5 minutes. (The mixture should be soft and combined, not watery.) Add the crayfish powder if desired and season to taste with more salt if needed. Set aside.
4. Assemble the skewers: Thread the shrimp onto 6–8-inch skewers.
5. Heat a grill or grill pan to medium-high. Grill the skewers, turning once, until the shrimp are lightly charred and just cooked through, 2–3 minutes per side.
6. Arrange the skewers on a platter, then spoon the greens over and around the shrimp and scatter the pickled onions on top. Serve warm.

Eat the World

Global recipes, tastes, and trends—straight to your inbox.

Sign up