Add Some Heat in Your Kitchen

Tandoori Shrimp

If you are craving a meal with some heat, this is the one I would recommend. It not only has the heat, but a real nice Indian spice taste. To absorb some of that heat I recommend you serve it with some Naan bread.

I love Indian food. It has so much flavor, never bland or dull. In Indian cuisine they use so many aromatic spices that it is impossible for the food to taste anything but flavorful. Most Indian food is marinaded for many hours and they also slow cook much of their food. This recipe marinades for a while, although it cooks up very quickly. If you want to get a head start on the next days’ meal, marinade this evening and place in the refrigerator overnight. Then tomorrow all that is left to do is the quick cooking. Now that’s a great way to start your evening for tomorrow!

This marinade may be used with meat, chicken or shrimp. So if you prepare this and enjoy it, next time try it on another protein. Just remember to allow the marinade to absorb into the protein for that delicious flavor, a minimum of 4 hours. Enjoy!

Tandoori Shrimp

Ingredients: Serves 2-4

  • 1 cup plain Greek yogurt
  • 1 bunch cilantro, stems removed
  • 6 garlic cloves, peeled
  • 1 3-inch piece fresh ginger, peeled and cut into chunks
  • 1/2 medium onion, peeled and cut into chunks
  • 2 tablespoons garam masala
  • 1 tablespoon Tandoori spice
  • Juice and Zest of 1 large lime
  • Salt and pepper to taste
  • 24 pieces of large shrimp (peeled and deveined) I kept the tails on
  • I scallion cut into 1 inch diagonal pieces
  • 1 tablespoon canola oil, optional
  • Naan Bread

Preparation:

In a blender or food processor puree the first 8 ingredients until they form a paste.

In a large bowl, carefully mix the shrimp with the marinade. Chill for at least 4 hours or overnight.

When ready to cook, heat the grill or a non-stick skillet and shake any excess marinade from the shrimp.  If using a nonstick skillet you may want to add some oil on the skillet to prevent sticking . Cook for  4 minutes per side. Scatter the cut scallions around the shrimp. Serve with Naan bread.

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