Tandoori Shrimp With Mint Raita Recipes

Steps:

• Prepare grill for cooking.
• Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
• Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3Serve immediately with chutney.

Steps:

• In a bowl, combine all raita ingredients and set aside.
• Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.

Steps:

• Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well.
• Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through.
• For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper.
• Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together.
• Divide the rice between plates and spoon the shrimp and raita alongside.
• Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.

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:

• Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
• Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
• Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.

Steps:

• Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
• Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
• Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
• Remove the skewers from the marinade and cook for about 2 minutes on each side.
• Serve the shrimp with basmati rice and raita.
• Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.