Tandoori Shrimp

Tandoori Shrimp
Tandoori Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Marinade:

  • 3

    tbsp minced ginger

  • 3

    tbsp minced garlic

  • 3

    tbsp all-purpose flour

  • 1

    tsp cumin seeds

  • 1

    tsp ground pepper

  • 1

    tsp garam masala

  • 1/2

    tsp turmeric

  • 1/2

    cup lemon juice

  • 2

    cups plain yogurt, drained over a bowl in a cheesecloth-lined strainer or coffee filter for at least 2 hours

  • Shrimp:

  • 12

    'colossal' shrimp (about 2 pounds), shelled

  • 1

    tsp cumin seeds

  • salt

  • 3

    tbsp butter, melted

  • 1

    lemon, cut in half

Directions

For marinade, stir together the ginger, garlic, flour, seeds, pepper, masala, and turmeric in a bowl large enough to hold shrimp. Stir in lemon juice and then yogurt, 1/4 cup at a time, stirring until smooth after each addition. Add shrimp and toss to coat. Refrigerate at least 2 hours. Toast the cumin seeds and then grind into a powder. Preheat oven to 550F or heat grill. If using oven, put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes. Remove from oven and let rest 15 minutes, then brush with melted butter and roast another 10 minutes. If grilling, grill 3 minutes each side; let rest 15 minutes off the grill, brush with the butter and grill 10 more minutes. Arrange shrimp on a platter, sprinkle with reserved cumin, and squeeze the lemon over. Serve hot.

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