Tandoori-Style Shrimp

Name: Tandoori-Style Shrimp
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 tbsp plain yogurt; 1 piece ginger; 1 large garlic clove; 5 tsp lemon juice; 0.25 tsp salt; 0.5 tsp fresh ground black pepper; 1.5 tsp ground roasted cumin seeds; 0.25 tsp garam masala; 2 tsp yellow food coloring; 1 tsp red food coloring; 0.75 lb frozen peeled shrimp; 4 tbsp unsalted butter

Pan-cooked prawns and yogurt, warmed with ginger and clove, a South Asian dish.

1 hr · Serves 4 · Easy

Method

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Time: Prep 50 min · Cook 10 min · 60 min total
Difficulty: easy

1
Put the yogurt in a bowl. Beat lightly with a fork until it is smooth and creamy. Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
2
Stir to mix and set aside for 15 minutes. Add the shrimp to the marinade and mix well. Marinate for 30 minutes.
3
Remove the shrimp with a slotted spoon to a bowl, keeping the marinade. Melt the butter in a frying pan over medium heat.
4
When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
5
Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
6
Add the shrimp and fold in; cook for a few minutes, stirring gently. Do not overcook the shrimp. Serve immediately.