Tandoori Prawns Diabetic Friendly Recipes

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TANDOORI PRAWNS (DIABETIC FRIENDLY)



Tandoori Prawns (Diabetic Friendly) image

Always inspired by recipes and photos I see on the itnernet true! This one is health, QUICK, delicious too! Added tandoori colouring, but do not have to do, Look forward to my first review! http://www.bestdiabeticrecipes.com/tandoori-grilled-shrimp

Provided by mickeydownunder

Categories     Asian

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 garlic cloves
1 piece ginger
3 tablespoons lime juice
1/4 teaspoon ground turmeric
2 teaspoons ground cumin
1/4 teaspoon sea salt
1/4 teaspoon dried red pepper flakes
8 ounces Greek yogurt
1 lb prawns

Steps:

  • PEEL and devein prawns.
  • One hour before cooking, mix alll ingredients in a blender and pour over prawns.
  • NOTE: Ginger sliced about 1/2 inch piece.
  • NOTE: Slice garlic to make it easier to blend.
  • See NOTE re tandoori colouring above.
  • HEAT pan, add prawns and cook until done.
  • NOTE: They burn VERY quickly and easily!
  • I served with wilted spinach, finely diced lettuce, bamboo shoots and raita.
  • ENJOY!

Nutrition Facts : Calories 180.1, Fat 2.8, SaturatedFat 0.3, Cholesterol 285.8, Sodium 1579, Carbohydrate 6.1, Fiber 0.4, Sugar 0.5, Protein 31.6

TANDOORI PRAWNS



Tandoori Prawns image

A twist on the popular Indian favourite 'Tandoori Chicken'. I'm quite fond of the chicken variation but I just love what the recipe does to prawns. Most of you may not have a tandoor (outdoor clay oven) so just use a regular oven. Or better still, barbecue the prawns on a wintry night and serve with cold beer!

Provided by Food is Love

Categories     Asian

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 large prawns
3 tablespoons hung curds (or thick yoghurt)
1 teaspoon ginger-garlic paste
1/2 teaspoon white pepper powder
1 teaspoon lemon juice
1 teaspoon garam masala (or curry powder)
1 tablespoon mustard oil (optional)
1 tablespoon malt vinegar
1/2 teaspoon cumin powder
2 tablespoons melted butter
salt (to taste)

Steps:

  • Clean and devein the prawns. Marinate in a mixture of the vinegar, salt and pepper. Refrigerate for an hour.
  • Stir the ginger-garlic paste and garam masala into the yoghurt. Add the mustard oil and cumin powder and mix well.
  • Drain the prawns of the first mixture and marinate in the second. Refrigerate for another hour.
  • Skewer and cook in a tandoor or oven, turning occasionally and basting with melted butter. Alternatively, cook on the barbecue grill.
  • Remove when the prawns are almost cooked (but not fully, since they will cook further with the internal heat). Serve with onion rings.

Nutrition Facts : Calories 71.2, Fat 6.2, SaturatedFat 3.8, Cholesterol 38.7, Sodium 170.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 3.1

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