Shrimp Tikka With Fresh Mango Chutney |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeno, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing. Gourmet Magazine, June 2008 edition. Ingredients:
1/4 cup vegetable oil |
2 tablespoons fresh lime juice |
1 inch piece fresh jalapeno, chopped (about 2 tsp) |
1 inch piece peeled gingerroot, chopped |
1 large garlic clove, smashed |
2 teaspoons ground garam masala |
3/4 teaspoon turmeric |
1/8 teaspoon grated nutmeg |
2 lbs large shrimp, in shell peeled, leaving tail fan attached |
1 teaspoon ground cumin |
3/4 lb unripe mango, chopped |
1/3 seedless cucumber, peeled and chopped (3/4 cup) |
1/2 cup chopped red onion |
1 -2 teaspoon minced fresh jalapeno, with seeds |
3 tablespoons fresh lime juice |
3 tablespoons thinly sliced mint |
3 tablespoons chopped cilantro |
Directions:
1. Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
2. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
3. Make chutney while shrimp marinate:
4. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
5. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
6. Make kebabs:.
7. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
8. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
9. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
10. Serve with chutney.
11. •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
12. •Marinade can be made 1 day ahead and chilled.
13. •Chutney can be made 6 hours ahead and chilled.
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