Thursday, August 18, 2005
Shrimp Tikka with Fresh Mango Chutney
Source: Gourmet Magazine
Active time: 45 min Start to finish: 1 hr
Servings: Makes 6 servings
1/4 cup vegetable oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 tsp ground garam masala
3/4 tsp turmeric
1/8 tsp grated nutmeg
2 lb large shrimp in shell, peeled, leaving tail fan attached
1 tsp ground cumin
1 (3/4-lb) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
I talked about this recipe HERE.