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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 8 |
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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. 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:
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.
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