Recipe By : Gourmet magazine, Aug 1996
Serving Size : 6 Preparation Time :0:00
Categories : Shrimp Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/2 c Major grey's chutney
2/3 c Fresh lime juice
1/2 c Vegetable oil
1 ts Cayenne
Tandoori Marinade:
1 tb Paprika
2 ts Ground cumin
2 ts Ground coriander seeds
4 cl Garlic -- crushed
1 Fresh ginger piece (1") --
- peeled and chopped
2 Fresh serranos or jalapenos --
- seeded and chopped
3/4 c Plain yogurt
1 ts Lime zest -- freshly grated
2 lb Medium shrimp (50) --
- shelled, deveined
1/4 c Vegetable oil -- for frying
6 c Tender watercress sprigs --
- washed well, spun dry, packed
1 c Fresh coriander sprigs --
- washed well, spun dry
3 Red bell peppers -- julienned
2 Firm, ripe mangoes --
- peeled, julienned
Dressing:
Force chutney through a sieve into a bowl and whisk in lime juice,
oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and
chilled, covered. Bring dressing to room temperature before using.
Marinade:
In a large non-stick skillet dry-roast paprika, cumin, and coriander
seeds over moderate heat, stirring occasionally, until fragrant and
several shades darker, about 2 minutes, being careful not to burn
them, and transfer to a bowl. Cool spices and stir in remaining
marinade ingredients and salt and pepper to taste.
Pat shrimp dry and add to marinade, stirring to coat well. Marinate
shrimp at room temperature 15 minutes. Alternatively, shrimp may be
marinated, covered and chilled, up to 1 day.
In large non-stick skillet heat oil over moderately high heat until
hot but not smoking and saute shrimp in batches, turning once, until
golden and cooked through, 3 to 4 minutes. Transfer shrimp as sauteed
with tongs to paper towels to drain and cool slightly.
In a large bowl gently toss together shrimp, watercress, coriander
sprigs, bell peppers, mangoes, and dressing.
Formatted by: Barb at Possum Kingdom on Jul 14, 1998
