Tandoori Shrimp

READY IN: 37mins
Recipe by DailyInspiration

Recipe is from the Celebrate Chicago cookbook, Junior League of Chicago. Love the aroma and flavor of garam masala - this sounds like a great grilling recipe. Prep time does not include marinating time in refrigerator.

Top Review by Annacia

I made this last evening and I'm already wanting it again! Truly scrumptious! Served with some cooked barley in place of the rice. The seasoning with the shrimp is really the star of the show. Most certainly a keeper. Made for For Your Consideration Tag.

Ingredients Nutrition

Directions

  1. Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool. Peel shrimp, and devein, if desired. Cut a slit almost through back of each shrimp. Place shrimp in a large heavy duty, zip-top plastic bag. Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 4 hours, turning bag occasionally.
  2. Remove shrimp from marinade, discarding marinade. Thread shrimp onto 16 (12-inch) skewers. Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink. Serve immediately over rice.

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