INDIAN GRILLED SOUR CREAM-MARINATED SHRIMP
This is an at-home, easier version of a classic Tandoor shrimp. This one is cooked on the grill and marinated in sour cream instead of drained yogurt. From Food & Wine May 2008 edition. Note: I made this again tonight and it was raining, so instead of grilling I simply broiled them on high for 3 minutes, flipped them over and broiled them another 3 minutes to perfection. Don't forget the lime juice at the end, as it really brings together all of the flavors!!!!
Provided by januarybride
Categories Asian
Time 3h15m
Yield 16 shrimp, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric.
- Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
- Light a grill,oil your grates and bring up to high heat.
- Remove the shrimp from the marinade and thread onto skewers; season with salt.
- Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through.
- Serve with lime wedges.
Nutrition Facts : Calories 331.9, Fat 22.8, SaturatedFat 13.4, Cholesterol 218.4, Sodium 199.5, Carbohydrate 6.6, Fiber 0.5, Sugar 0.3, Protein 25.2
GRILLED MARINATED SHRIMP
Whenever summertime comes around, I look forward to making this shrimp recipe on our outdoor grill. I've served this to guests, alongside a nice green salad and a pitcher of margaritas. Simple and delicious. Note: You can try broiling the shrimp in your oven for about 8 minutes instead of grilling but I have never personally tried them that way. Prep time includes marinating in the refrigerator.
Provided by LifeIsGood
Categories < 4 Hours
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the olive oil, fresh lime juice and seasonings in a bowl.
- Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but try to remove the vein.
- Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
- Remove from the marinade and grill the shrimp for about 4-5 minutes, until done. Make sure not to overcook your shrimp or they will be rubbery.
- *You can also broil the shrimp indoors. It would take about 8 minutes*.
- Serve on a big platter with lime wedges.
- Peel and eat!
GRILLED MARINATED SHRIMP
This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Provided by ElizabethKnicely
Categories Lemon
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once neat tail and once near head. Discard marinade.
- Lightly oil gill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 436.4, Fat 37.6, SaturatedFat 5.2, Cholesterol 191, Sodium 1393.6, Carbohydrate 4, Fiber 0.8, Sugar 0.7, Protein 21.1
INDIAN SHRIMP
This recipe comes from the Spring 2003 issue of "Diabetes and You". Exchanges: 2 meats, 2 vegetables. 140 cal, 116 mg cholesterol, 10 g carbs, 17 g protein, 374 mg sodium, 4 g fat (4 g saturated)
Provided by TGirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- In large nonstick skillet, heat oil.
- Add onion and garlic, saute until softened.
- Add tomatoes, lemon juice and spices.
- Bring to boil, reduce heat, cover and simmer for 15 minutes.
- Add shrimp and cook 3-5 minutes, or until cooked through.
- Garnish with parsley if desired.
Nutrition Facts : Calories 142.4, Fat 3.9, SaturatedFat 0.5, Cholesterol 159.3, Sodium 722.3, Carbohydrate 8.4, Fiber 1.9, Sugar 4.1, Protein 18.6
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- In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
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