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Title: Tandoori Shrimp & Mango Salad
Categories: Indian, Seafood
Yield: 6 servings
For dressing:
1/2 c Major grey's chutney
2/3 c Fresh lime juice
1/2 c Vegetable oil
1 ts Cayenne
For tandoori marinade:
1 tb Paprika
2 ts Ground cumin
2 ts Ground coriander seeds
4 Garlic cloves; crushed
A 1-inch piece fresh
-gingerroot
-- peeled and chopped
2 Fresh serrano or jalapeno
-chilies
-- seeded and chopped
(wear rubber gloves)
3/4 c Plain yogurt
1 ts Freshly grated lime zest
-(about 1
Lime)
2 lb Medium shrimp (about 50)
-- shelled and
Deveined
1/4 c Vegetable oil for frying
6 c Packed tender watercress
-sprigs
-- washed well and
Spun dry
1 c Fresh coriander sprigs
-- washed well and
Spun dry
3 Red bell peppers
-- cut into julienne
2 Firm-ripe mangoes
-- peeled and cut into
Julienne strips
Recipe by: COOKING LIVE SHOW #CL8690 Make dressing: Force chutney
through a sieve into a bowl and whisk in lime juice, oil, cayenne,
and salt to taste. Dressing may be made 1 day ahead and chilled,
covered. Bring dressing to room temperature before using.
Make marinade: In a large non-stick skillet dry-roast paprika, cumin
and coriander seeds over moderate heat, stirring occasionally, until
fragrant and several shades darker, about 2 minutes, being careful
not to burn them, and transfer to a bowl. Cool spices and stir in
remaining marinade ingredients and salt and pepper to taste.
Pat shrimp dry and add to marinade, stirring to coat well. Marinate
shrimp at room temperature 15 minutes. Alternatively, shrimp may be
marinated, covered and chilled, up to 1 day. In a large non-stick
skillet heat pan with oil over moderate heat but not smoking. Saute
shrimp in batches turning once until golden and cooked through, 3-4
minutes.
Transfer shrimp with tongs to paper towels to drain and cool
slightly. In a large bowl gently toss together shrimp, watercress,
coriander, bell pepper, mangoes and dressing.
Yield: 6 main course servings
COOKING LIVE SHOW #CL8690 (Courtesy Gourmet Magazine)
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