Shrimp Tandoori Recipes

Steps:

• 1 In a blender, puree the first 8 ingredients until they form a paste.
• 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
• 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.

Steps:

• Combine all ingredients except shrimp and sesame seeds and mix well. Stir in shrimp and refrigerate for 2 to 3 hours.
• Remove shrimp from marinade. Heat a pan over medium-high hat; cook shrimp in a single layer for 4 minutes on each side, or until cooked through.
• Sprinkle with sesame seeds and serve.

Steps:

• Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
• Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Steps:

• Make dressing:
• Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
• Make marinade:
• In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
• Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
• In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
• In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

Steps:

• Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
• Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
• In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.