The classic tandoori marinade that everyone loves, only this time on shrimp instead of chicken. This was hardly my first time to eat tandoori, but I’ve always had it on chicken, so this was my first time to have tandoori shrimp. It was quite tasty! Although I have to admit I like chicken better… The entire recipe comes from Steven Raichlen’s “Sauces Rubs and Marinades.” Serve with basmati rice, or my favorite – naan bread! So delicious!
2 lbs. jumbo shrimp, peeled and deveined
1 recipe Tandoori Marinade
4 tbs unsalted butter, melted
1 lemon, cut into wedges
Place the shrimp in a glass baking dish. Cover with Tandoori Marinade and cover with plastic wrap. Refrigerate for 4 hours.
Preheat grill to high. Thread shrimp on skewers and grill until just cooked through, basting with the melted butter.
Remove from skewers, place on a platter, and garnish with lemon wedges and scallions.
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp ground mace
1/2 tsp fennel seeds
4 cardamom pods
2 whole cloves
1 piece (1 inch) cinnamon stick
1/2 tsp saffron threads
1 tbs hot water
1 small onion, coarsely chopped
6 garlic cloves, smashed and peeled
6 thin slices peeled fresh ginger
2 jalapeno chilies, seeded and coarsely chopped
3 tbs fresh lemon juice
3 tbs canola oil
2 cups plain whole milk yogurt
2 tsp salt
Heat a dry skillet over medium heat. Add the coriander, peppercorns, cumin, fennel, cardamom, cloves, and cinnamon and toast, shaking the pan, until fragrant, about 3 minutes. Cool, then grind to a fine powder in your spice grinder. Add the mace to the mixture.
Crumble the saffron threads between your fingers and place in a small bowl with the hot water. Infuse for 10 minutes.
Combine the onion, garlic, ginger, chilies, lemon juice and oil in a blender and puree to a smooth paste.
Combine the yogurt, spices, onion paste, saffron mixture, and salt in a bowl and stir to mix. Use right away or refrigerate covered.