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Tandoori Shrimp



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Tandoori Shrimp

Complete Entertaining Cookbook

General Editor - Chuck Williams,
Menu Concepts and Recipes - Joyce Goldstein, 2000,
Readon Publications


Serves 6

“Shrimp is always popular, but if your budget is tight, cubes of fish or bone-
less chicken breast meat can be substituted (see below). The marinade can be
made the night before, but be sure to marinate the shrimp only 1 – 2 hours.
The shrimp can also be skewered and cooked in a preheated broiler (griller),
or they can be sautéed in unsalted butter or peanut or olive oil. Soak the
skewers while the charcoal heats in the grill.”

2 cloves garlic, minced
1 piece fresh ginger, about 2 inches (5 cm)
long, peeled and cut up
3 tablespoons fresh lemon or lime juice
1/4 teaspoon ground turmeric
1 tablespoon ground cumin
1/2 teaspoon salt
2 fresh jalapeño (hot green) chile peppers,
seeded, if desired, and minced
1 cup (8 oz/250 g) nonfat plain yogurt
1 tablespoon paprika, plus paprika for garnish
1 1/2 lb (750 g) large shrimp (prawns),
peeled and deveined
Lemon or lime wedges

In a food processor fitted with the metal blade or in a blender, combine
the garlic, ginger, lemon or lime juice, turmeric, cumin, salt, jalapeños,
yogurt and the 1 tablespoon paprika. Process until well blended. Trans-
fer to a glass or plastic bowl, add the shrimp and toss to coat evenly.
Cover and marinate in the refrigerator for about 1 hour.
Place 12 bamboo skewers in water to cover and soak for 15 - 30 minutes. Prepare a fire in a charcoal grill.
Drain the skewers, then remove the shrimp from the marinade. Holding
2 skewers parallel, thread 4 or 5 of the shrimp onto the pair of skewers,
holding the shrimp flat. (Parallel skewers make turning the shrimp on the
grill easier.) Repeat with the remaining shrimp and skewers. Place on an
oiled grill rack and grill for 2 minutes. Turn the shrimp and grill until the shrimp turn pink, about 2 minutes longer.
Sprinkle with paprika and serve immediately with lemon or lime wedges.

Fish or Chicken Tandoori

If using fish, substitute any firm white fish fillets, such as bass, swordfish,
or flounder, for the shrimp. [Monkfish would work very well.] Cut into
1 1/2-inch (4-cm) cubes, marinate for no longer than 1 to 2 hours andd
thread onto single rather than parallel skewers. Grill as directed for the
shrimp, cooking until opaque at the center. If using chicken, cut chicken
breast meat into 1 1/2-inch (4-cm) cubes for skewering. Marinate for
as long as 4 – 5 hours and then thread onto single skewers. Grill as
directed for shrimp, cooking until opaque at the center.

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