1/1 Photo of Tandoori-Style Shrimp
Delicious marinated shrimp that works as an appetizer or a main course dish. From Madhur Jaffrey's "Indian Cooking" cookbook, a fave of mine.
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- 4 tablespoons plain yogurt
- 1 piece ginger, peeled and finely grated (2 1/2 cm cube)
- 1 large garlic clove, peeled and mashed to a pulp
- 5 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 teaspoons ground roasted cumin seeds
- 1/4 teaspoon garam masala
- 2 teaspoons yellow food coloring
- 1 teaspoon red food coloring
- 3/4 lb frozen peeled shrimp, defrosted and patted dry
- 4 tablespoons unsalted butter
- 1Put the yogurt in a bowl.
- 2Beat lightly with a fork until it is smooth and creamy.
- 3Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
- 4Stir to mix and set aside for 15 minutes.
- 5Add the shrimp to the marinade and mix well.
- 6Marinate for 30 minutes.
- 7Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
- 8Melt the butter in a frying pan over medium heat.
- 9When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
- 10Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
- 11Add the shrimp and fold in; cook for a few minutes, stirring gently.
- 12Do not overcook the shrimp.
- 13Serve immediately.
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Nutritional Facts for Tandoori-Style Shrimp
Serving Size: 1 (124 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.0
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 7.7 g
- Cholesterol 139.6 mg
- Sodium 635.6 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.1 g
- Sugars 0.8 g
- Protein 12.3 g
The following items or measurements are not included:
ground roasted cumin seeds