Tandoori Shrimp

Name: Tandoori Shrimp
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 tsp cumin seeds; 3.5 lb large raw shrimp; 0.25 cup fresh green chili; 0.25 cup plain nonfat yogurt; 1 tbsp fresh lemon juice; 2 tsp fresh lemon juice; 1 tsp ground red pepper; 0.5 tsp salt; 0.25 tsp pepper; 0.25 tsp garam masala; 4 large garlic cloves; hot cooked basmati rice

Grilled prawns, yogurt and red pepper, warmed with cumin and chilli, a South Asian dish.

37 min · Serves 8 · Easy

Method

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Time: Prep 30 min · Cook 7 min · 37 min total
Difficulty: easy

1
Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool. Peel shrimp, and devein, if desired. Cut a slit almost through back of each shrimp. Place shrimp in a large heavy duty, zip-top plastic bag. Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 4 hours, turning bag occasionally.
2
Remove shrimp from marinade, discarding marinade. Thread shrimp onto 16 (12-inch) skewers. Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink. Serve immediately over rice.
2 min