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.

• Ready In: 1 hr
• Serves: 4
• Yields: 4 appetisers

Ingredients

• 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

Directions

1. Put the yogurt in a bowl.
2. Beat lightly with a fork until it is smooth and creamy.
3. Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
4. Stir to mix and set aside for 15 minutes.
5. Add the shrimp to the marinade and mix well.
6. Marinate for 30 minutes.
7. Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
8. Melt the butter in a frying pan over medium heat.
9. When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
10. Stir 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.
11. Add the shrimp and fold in; cook for a few minutes, stirring gently.
12. Do not overcook the shrimp.
13. Serve immediately.