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: 1hr
SERVES: 4
YIELD: 4 appetisers
UNITS: US
INGREDIENTS
Nutrition- 4tablespoons plain yogurt
- 1
- 1
- 5teaspoons lemon juice
- 1⁄4teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1 1⁄2teaspoons ground roasted cumin seeds
- 1⁄4teaspoon garam masala
- 2teaspoons yellow food coloring
- 1teaspoon red food coloring
- 3⁄4
- 4tablespoons unsalted butter
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DIRECTIONS
- Put the yogurt in a bowl.
- Beat lightly with a fork until it is smooth and creamy.
- Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
- Stir to mix and set aside for 15 minutes.
- Add the shrimp to the marinade and mix well.
- Marinate for 30 minutes.
- Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
- Melt the butter in a frying pan over medium heat.
- When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
- 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.
- Add the shrimp and fold in; cook for a few minutes, stirring gently.
- Do not overcook the shrimp.
- Serve immediately.
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