South Indian Shrimp Kebabs With Cilantro Sauce Recipe
South Indian Shrimp Kebabs With Cilantro Sauce Recipe - INGREDIENTS
MARINADE & SHRIMP
½ cup plain non-fat Greek yogurt
¼ cup finely chopped fresh cilantro
2 tsp freshly grated lemon zest
3 Tbsp lemon juice
2 serrano chiles or small jalapenos, seeded and minced
2 Tbsp Hungarian paprika
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
½ tsp ground fenugreek (see notes) or turmeric
1 tsp salt
1 tsp freshly ground pepper
½ tsp ground fenugreek (see notes) or turmeric
ground clove
pinch of ground nutmeg
1 ¾ lb peeled, deveined raw shrimp (16-20 count; see notes)
DIRECTIONS
1. To marinate shrimp: Whisk 1/2 cup yogurt, chopped cilantro, lemon zest, 3 tablespoons lemon juice, chiles, paprika, minced ginger, garlic, cumin, salt, pepper, fenugreek (or turmeric), cloves and nutmeg in a medium bowl. Stir in shrimp to completely coat. Cover and refrigerate for 2 hours.
INGREDIENTS
CILANTRO SAUCE
1 1/2-inch piece peeled fresh ginger
1 clove garlic
1 cup packed fresh cilantro leaves
2 scallions, trimmed and cut into 2-inch pieces
2 Tbsp chopped fresh mint
1 Tbsp lemon juice
½ tsp ground cumin
½ tsp ground coriander
½ tsp salt
½ tsp sugar
¾ cup plain non-fat Greek yogurt
DIRECTIONS
2. To prepare cilantro sauce: Process ginger and garlic in a food processor (or blender) until finely chopped. Add cilantro leaves, scallions, mint, 1 tablespoon lemon juice, cumin, coriander, salt and sugar; pulse until chopped. Add 3/4 cup yogurt and process until smooth. Cover and refrigerate.
INGREDIENTS
KEBABS
8 cup cubed ripe but firm cantaloupe (about 1 small melon; 1 1/2-inch cubes)
lemon wedges for serving
DIRECTIONS
3. To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
4. Thread the shrimp and cantaloupe alternately onto 12- to 14-inch skewers. You may have a little cantaloupe left over. (Discard any remaining marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, 6 to 8 minutes total. Remove to a clean large serving platter. Serve with lemon wedges and the cilantro sauce for dipping.
Notes: Fenugreek, a common element in curries, gives the marinade a distinct sweet and bitter taste. Look for ground fenugreek in the bulk spice section in most natural-foods stores.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip. It's South Indian Shrimp Kebabs With Cilantro Sauce Recipe for you.
Source: http://www.kitchendaily.com/recipe/south-indian-shrimp-kebabs-cilantro-sauce
