Recipe by Manami
Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeno, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing. Gourmet Magazine, June 2008 edition.
- 1⁄4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 inch piece fresh jalapeno, chopped (about 2 tsp)
- 1 inch piece peeled gingerroot, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala
- 3⁄4 teaspoon turmeric
- 1⁄8 teaspoon grated nutmeg
- 2 lbs large shrimp, in shell peeled, leaving tail fan attached
- 1 teaspoon ground cumin
- 3⁄4 lb unripe mango, chopped
- 1⁄3 seedless cucumber, peeled and chopped (3/4 cup)
- 1⁄2 cup chopped red onion
- 1 -2 teaspoon minced fresh jalapeno, with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
Directions See How It's Made
- Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
- Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
- Make chutney while shrimp marinate:
- Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
- Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
- Make kebabs:.
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
- Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
- Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
- Serve with chutney.
- •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
- •Marinade can be made 1 day ahead and chilled.
- •Chutney can be made 6 hours ahead and chilled.