Tandoori Shrimp

Name: Tandoori Shrimp
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 8 serving(s)
Ingredients: 1 1/2 teaspoons cumin seeds; 3 1/2 lbs large raw shrimp, peeled and deveined; 1/4 cup fresh green chili, finely chopped (sounds like alot to me, use less if you don't want as much heat); 1/4-1/2 cup plain nonfat yogurt; 1 tablespoon fresh lemon juice; 2 teaspoons fresh lemon juice; 1 teaspoon ground red pepper (this is Indian red pepper and it is extremely hot, reduce amount if you don't want as much heat); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garam masala; 4 large garlic cloves, chopped; hot cooked basmati rice (or rice of your choice)

Submitted by DailyInspiration

"Recipe is from the Celebrate Chicago cookbook, Junior League of Chicago. Love the aroma and flavor of garam masala - this sounds like a great grilling recipe. Prep time does not include marinating time in refrigerator."

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Ready In:: 37mins
Ingredients:: 12
Serves:: 8

ingredients

1 ¹⁄₂ teaspoons cumin seeds
3 ¹⁄₂ lbs large raw shrimp, peeled and deveined
¹⁄₄ cup fresh green chili, finely chopped (sounds like alot to me, use less if you don't want as much heat)
¹⁄₄ - ¹⁄₂ cup plain nonfat yogurt
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon juice
1 teaspoon ground red pepper (this is Indian red pepper and it is extremely hot, reduce amount if you don't want as much heat)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon garam masala
4 large garlic cloves, chopped
hot cooked basmati rice (or rice of your choice)

directions

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.
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.

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Reviews

I made this last evening and I'm already wanting it again! Truly scrumptious! Served with some cooked barley in place of the rice. The seasoning with the shrimp is really the star of the show. Most certainly a keeper. Made for For Your Consideration Tag.

Annacia