Sizzling shrimp!
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Toasting the spices
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Yum! Tandoori shrimp and mango salad with mung dal I was really in the mood for spicy Indian food on Friday. Maybe it was because of the torrential downpours we had - cooking up a bright infusion of flavors just seemed the perfect foil to the dark rainy skies. I had some yellow lentils on hand so I knew I was going to include dal as part of the meal, but when I decided to pair it with tandoori shrimp - that did require a dash to the store to get some fresh shrimp. Not fun with the wet weather, but I'm so glad I did!
On epicurious I found a yummy recipe for tandoori shrimp and mango salad. I liked the fact that it was not overly complicated and I actually had many of the ingredients on hand already. And it didn't call for the traditional clay oven (which I sadly don't have - yet anyway!) so I was in luck. The mung dal recipe from about.com also required minimal effort - a key factor on a Friday after a busy week.
Toasting the spices to make the marinade was fun and permeated the house beautifully. The rich-smelling dal bubbled away on the stove. I could (almost) pretend it was pouring outside!
Tandoori Shrimp and Mango Salad
Gourmet | August 1996
Serves 6 as a main course
For dressing
· 1/2 cup Major Grey's chutney
· 2/3 cup fresh lime juice
· 1/2 cup vegetable oil
· 1 teaspoon cayenne
For tandoori marinade
· 1 tablespoon paprika
· 2 teaspoons ground cumin
· 2 teaspoons ground coriander seeds
· 4 garlic cloves, crushed
· a 1-inch piece fresh gingerroot, peeled and chopped
· 2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
· 3/4 cup plain yogurt
· 1 teaspoon freshly grated lime zest (about 1 lime)
· 2 pounds medium shrimp (about 50), shelled and deveined
· 1/4 cup vegetable oil for frying
For salad
· 6 cups packed tender watercress sprigs, washed well and spun dry
· 1 cup fresh coriander sprigs, washed well and spun dry
· 3 red bell peppers, cut into julienne strips
· 2 firm-ripe mangoes, peeled and cut into julienne strips
Make 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.
Make 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 sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed 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.
Vegetarian Mung Dhal Recipe
Ingredients:
· 1 cup mung dal
· 2 cups water or vegetable broth
· 1 tsp turmeric
· dash cayenne pepper (or more, if you like spice!)
· 1/2 tsp salt
· 2 tbsp margarine or olive oil
· 1 onion, diced
· 1 tsp cumin seeds
· 2 whole cloves
· black pepper to taste
Preparation:
In a large soup or stock pan, combine the mung dal or yellow lentils, vegetable broth, turmeric, cayenne and salt. Bring to a slow simmer. Cover partially with a lid and allow to cook for 30-40 minutes.
In a separate skillet, sautee the onion, cumin seeds and clove in margarine or olive oil for just a few minutes, until onions are soft.
Add the onions and spices to the mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice.
Source: About.com
On epicurious I found a yummy recipe for tandoori shrimp and mango salad. I liked the fact that it was not overly complicated and I actually had many of the ingredients on hand already. And it didn't call for the traditional clay oven (which I sadly don't have - yet anyway!) so I was in luck. The mung dal recipe from about.com also required minimal effort - a key factor on a Friday after a busy week.
Toasting the spices to make the marinade was fun and permeated the house beautifully. The rich-smelling dal bubbled away on the stove. I could (almost) pretend it was pouring outside!
Tandoori Shrimp and Mango Salad
Gourmet | August 1996
Serves 6 as a main course
For dressing
· 1/2 cup Major Grey's chutney
· 2/3 cup fresh lime juice
· 1/2 cup vegetable oil
· 1 teaspoon cayenne
For tandoori marinade
· 1 tablespoon paprika
· 2 teaspoons ground cumin
· 2 teaspoons ground coriander seeds
· 4 garlic cloves, crushed
· a 1-inch piece fresh gingerroot, peeled and chopped
· 2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
· 3/4 cup plain yogurt
· 1 teaspoon freshly grated lime zest (about 1 lime)
· 2 pounds medium shrimp (about 50), shelled and deveined
· 1/4 cup vegetable oil for frying
For salad
· 6 cups packed tender watercress sprigs, washed well and spun dry
· 1 cup fresh coriander sprigs, washed well and spun dry
· 3 red bell peppers, cut into julienne strips
· 2 firm-ripe mangoes, peeled and cut into julienne strips
Make 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.
Make 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 sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed 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.
Vegetarian Mung Dhal Recipe
Ingredients:
· 1 cup mung dal
· 2 cups water or vegetable broth
· 1 tsp turmeric
· dash cayenne pepper (or more, if you like spice!)
· 1/2 tsp salt
· 2 tbsp margarine or olive oil
· 1 onion, diced
· 1 tsp cumin seeds
· 2 whole cloves
· black pepper to taste
Preparation:
In a large soup or stock pan, combine the mung dal or yellow lentils, vegetable broth, turmeric, cayenne and salt. Bring to a slow simmer. Cover partially with a lid and allow to cook for 30-40 minutes.
In a separate skillet, sautee the onion, cumin seeds and clove in margarine or olive oil for just a few minutes, until onions are soft.
Add the onions and spices to the mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice.
Source: About.com
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