Tandoori shrimp
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1/2 cup Major Grey's chutney
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2/3 cup fresh lime juice
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1/2 cup vegetable oil
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1 teaspoon cayenne
Force chutney through a sieve into a bowl
and whisk in lime juice, oil, cayenne, and salt to taste.
Dressing may be made 1 day ahead and
chilled, covered.
Bring dressing to room temperature
before using.
Tandoori marinade:
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1 tablespoon paprika
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2 teaspoons ground cumin
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2 teaspoons ground coriander seeds
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4 garlic cloves, crushed
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a 1 inch piece fresh ginger root, peeled
and chopped
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2 fresh serrano or jalapeno chilies, seeded
and chopped (wear rubber gloves)
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1/4 cup plain yogurt
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1 teaspoon freshly grated lime zest
In a large non-stick skillet dry-roast
paprika, cumin, and coriander seeds over moderate heat, stirring occasionally,
until fragrant and several shades darker, about two minutes, be careful
not to burn them, and transfer to a bowl.
Cool spices and stir in remaining marinade
ingredients and salt and pepper to taste.
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2 pounds medium shrimp (about 50), shelled
and deveined
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1/4 cup vegetable oil for frying
-
6 cups packed tender watercress sprigs,
washed well and spun dry.
-
3 red bell peppers, cut into julienne
strips
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2 firm-ripe mangoes, peeled and cut into
julienne strips
Pat shrimp dry and add to marinade, stirring
to coat well.
Marinate shrimp at room temperature
15 minutes.
Alternatively, shrimp may be marinated,
covered and chilled up to 1 day.
In a large non-stick skillet heat oil
over moderately high heat until hot but not smoking and saute shrimp in
batches, turning once, until golden and cooked through, 3 to 4 minutes.
Transfer shrimp as sauteed with tongs
to paper towels to drain and cool slightly.
In a large bowl gently toss together
shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.
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