Indian Grilled Sour Cream Marinated Shrimp Recipes

Steps:

• In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric.
• Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
• Light a grill,oil your grates and bring up to high heat.
• Remove the shrimp from the marinade and thread onto skewers; season with salt.
• Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through.
• Serve with lime wedges.

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

Steps:

• In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves.
• Cover and refrigerate for 2-4 hours.
• Pour shrimp and marinade into a large deep skillet.
• Add wine or broth, salt and pepper.
• Cover and cook over medium low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally.
• Discard bay leaves.
• Transfer with a slotted spoon to a serving dish.

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once neat tail and once near head. Discard marinade.
• Lightly oil gill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
• Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.

Steps:

• Mix together the olive oil, fresh lime juice and seasonings in a bowl.
• Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but try to remove the vein.
• Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
• Remove from the marinade and grill the shrimp for about 4-5 minutes, until done. Make sure not to overcook your shrimp or they will be rubbery.
• *You can also broil the shrimp indoors. It would take about 8 minutes*.
• Serve on a big platter with lime wedges.
• Peel and eat!