Spiced Shrimp with Cucumber Dip
By franny-2
Think about sitting outside on a tranquil deck sipping your gin and tonic and popping these tasty treats into your mouth.
Ingredients
- 1 lb (500 g) large shrimp, shelled
- ½ tsp (2 mL) salt
- Marinade
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground fennel
- 2 tbsp (25 mL) chopped fresh mint
- 2 tsp (10 mL) chopped garlic
- 1 tsp (5 mL) chili flakes
- ¼ cup (50 mL) yogurt
- Dip
- English cucumber
- ¾ cup (175 mL) yogurt
- 2 tbsp (25 mL) lemon juice
- 2 tbsp (25 mL) chopped fresh mint
- 1 tbsp (15 mL) whole coriander
- seeds, toasted (see Tip below)
- Salt to taste
- 2 tbsp (25 mL) vegetable oil
Details
Servings 4
Preparation
Step 1
1. Shell shrimp and toss with salt.
2. Combine coriander, cumin, fennel, mint, garlic, chili flakes and yogurt in a bowl. Toss with shrimps and leave to marinate for 1 hour.
3. Grate the cucumber then squeeze out any juices. Combine with yogurt, lemon juice, mint and coriander seeds. Season with a little salt. Reserve.
4. Preheat grill.
5. Drain shrimps from marinade and brush with oil. Grill shrimp about 2 minutes per side or until pink and curled. Cool. Serve with dip.
Tip
To toast coriander seeds, place in a skillet over medium-low heat and toast until fragrant.
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