Tandoori Shrimp

Tandoori Shrimp

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  • Preparation 15 min
  • Cooking 5 min
  • Servings 4
  • Sans noix
  • Sans gluten
  • Sans oeufs
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Ingredients

  • Marinade

    • 1/2 cup (125 ml) 2% plain yogurt
    • 2 cloves garlic, finely chopped
    • 1 tablespoon (15 ml) fresh ginger, finely chopped
    • 1 tablespoon (15 ml) tomato paste
    • 1 tablespoon (15 ml) Harissa sauce or hot sauce of your choice
    • 1 tablespoon (15 ml) honey
    • 1 tablespoon (15 ml) lemon juice
    • 1 teaspoon (5 ml) paprika
    • 1 teaspoon (5 ml) garam masala (see note)
    • Salt

  • Shrimp

    • 1 1/2 lb (675 g) peeled large shrimp
    • 8 wooden skewers, soaked in the water for 30 minutes

Preparation

  • Marinade

  • Shrimp

Note from Ricardo

Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.

Personal Note