Friday, December 30, 2011

Grilled Tandoori Shrimp

Can someone puh-leaze PINCH ME ?!!

This has been, by far, the most awesome month. It's the Grand Poo-Bah of all. Our children (and Grandchildren) are healthy and happy, and excelling.

That's ALL THAT MATTERS. Period.

This year, I kept it simple at Christmas, due to time constraints, a new job, and a literal whirlwind trip to NYC. And as far as I'm concerned, it was a perfect Christmas. I could not be more overjoyed !

Here's to my family....that never ceases to amaze and delight me.

Have a blessed New Year in 2012. Peace be with you.

Ingredients:  Serves 8 as an appetizer

2 cloves garlic minced
1 piece fresh ginger, about 2 in. peeled and minced
3 T. fresh lime juice
1/4 t. ground turmeric
1 T. ground cumin
1/2 t. kosher salt
2 fresh jalapeno, seeded, and finely minced
1 c. plain greek yogurt
1 T. paprika, plus extra for garnish
1 1/2 lbs. large shrimp, peeled and deveined
lime wedges, as garnish



In a food processor with metal blade, combine garlic, ginger, lime juice, turmeric, salt, cumin, jalapenos, yogurt, and 1 T. paprika. Process until well blended. Transfer to glass bowl and add shrimp and toss. Marinate one hour.
Place wooden skewers in water and soak for 30 minutes. Drain water.
Arrange shrimp on skewers, I did 4 per skewer.
Place on an hot oiled grill pan for 2 minutes and flip skewers, and grill for 2 minutes more.
Serve on a fancy plate and sprinkle with paprika and garnish with lime wedges.




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