Tandoori Shrimp Satay
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
6 skewers
ingredients
- 1 tablespoon oil
- 1 onion, finely diced
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 4 kaffir lime leaves, sliced
- 1 tablespoon lemongrass, finely diced
- 1 tablespoon curry paste, red hot tandoori
- 1 teaspoon lime zest
- 1 - 1 1⁄4 lb shrimp, peeled and de-veined
- 1 tablespoon coconut milk
- 3 stalks lemongrass, cleaned and cut in half to become 6, shorter stalks
directions
- Heat oil to medium heat and add onion. Saute for 2 minutes and then add next 5 ingredients. Cook for 1 minute more.
- Cool slightly and then add to a food processor with the lime zest, shrimp and coconut milk. Process until smooth and gummy.
- Form mix into six balls around each lemongrass stalk (moist hands work best). Let rest in the refridgerator for at least one hour, not more than 4.
- You can grill these or broil them, or brown them in a non-stick skillet. They only take about 5-7 minutes to cook through. I like them best grilled.
- Serve with fresh lime slices and yogurt (soy, in my case) flavored with fresh mint or basil.
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RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!