Tandoori Shrimp
A tandoor is a clay oven traditionally used in Indian cooking. This dish may be served with a Kachumber Salad, Raita and/or a Mint, Cilantro, Chili and Garlic Dip.
Tandoori-Style Shrimp Recipe
Serves: 4
Ingredients
-
3 x “Colossal” Shrimp Tail On (16 count) – Two per serving
-
3 tablespoons of whole milk yogurt
-
2 inches of fresh ginger (peeled)
-
4 cloves of garlic (peeled)
-
4 green chilies (seeds removed & finely minced)
-
1 pinch of salt
-
1 tsp hot chili powder
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp ground turmeric
-
1 lemon (juice and zest)
-
1 tsp of saffron infused in water (optional)
​Instructions
-
Blend the ginger, garlic and salt with a little water until it becomes a paste.
-
Finely mince the green chilies.
-
Butterfly the shrimp and place in a bowl.
-
Add the ginger/garlic paste and the chilies and massage well into the shrimp.
-
Add the spices and the saffron water, cover the bowl and chill for two hours.
-
Twenty minutes before cooking time, combine the yogurt the shrimp mixture making sure every shrimp is coated. Do not add the yogurt before this. It will make the shrimp mushy.
-
When cooking the shrimp, remove excess marinade and grill the shrimp on a ridged grill, turning once and making sure that they have taken on a slight char.
​