Shrimp Tikka with Fresh Mango Chutney |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 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 flavorjalapeño, 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. Ingredients:
1/4 cup vegetable oil |
2 tablespoons fresh lime juice |
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons) |
1 (1-inch) piece peeled ginger, chopped |
1 large garlic clove, smashed |
2 teaspoons ground garam masala |
3/4 teaspoons turmeric |
1/8 teaspoons grated nutmeg |
2 pound large shrimp in shell, peeled, leaving tail fan attached |
1 teaspoon ground cumin |
1 (3/4-pound) unripe mango, chopped |
1/3 seedless cucumber, peeled and chopped (3/4 cup) |
1/2 cup chopped red onion |
1 to 2 teaspoons minced fresh jalapeño with seeds |
3 tablespoons fresh lime juice |
3 tablespoons thinly sliced mint |
3 tablespoons chopped cilantro |
Directions:
1. Marinate shrimp: 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.
2. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
3. Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
4. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
5. 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.
6. Cooks' notes: ·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. ·Marinade can be made 1 day ahead and chilled. ·Chutney can be made 6 hours ahead and chilled.
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