Tandoori Prawns Diabetic Friendly Recipes

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

Ingredients

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

Ingredients

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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