Creamy “Tandoori” Style Shrimp
PREP TIME
15 min.
Serving Size
4 servings
Take shrimp to a whole new level this BBQ season. Wow neighbours, friends and family with this creamy, aromatic shrimp dish made with whipping cream and flavourful spices. It will surely be the talk of the backyard!
Ingredients
- 1 cup (250 mL) 35% cream
- 1/2 cup (125 mL) plain yogurt
- 1/4 cup (60 mL) each, chopped fresh cilantro and mint leaves
- 2 garlic, minced
- Finely grated zest and juice of 1 lemon (about 3 Tbsp/45 mL of juice)
- 2 Tbsp (30 mL) each, ground coriander and paprika
- 1 Tbsp (15 mL) ground cumin
- 1 Tbsp (15 mL) finely chopped gingerroot
- 1 tsp (5 mL) tomato paste
- 1/2 tsp (2 mL) each, ground cinnamon, pepper and salt
- 1 lb (500 g) 16 to 20* shrimp, shelled and deveined
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
Directions
| 1. | In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, gingerroot, tomato paste, cinnamon, pepper and salt. Reserve 1/4 cup (60 mL); cover and refrigerate. |
| 2. | Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours. |
| 3. | Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges. Enjoy immediately. |
Tips
- Did you know? Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.
- *A lot of seafood is sold by the weight.
- The size and count by the pound determines how large the product is.
- This helps with consistency in selling the product.
- The numbers 16 to 20 mean there are 16 to 20 shrimp per pound.
- The smaller the number – the larger the product!
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