Shrimp Cocktail, Spicy Saffron Recipe

This is an Indian version of the shrimp cocktail. These spicy roasted shrimp make a wonderful appetizer. I have included a recipe for a tamarind chutney that is a great accompaniment to the shrimp and also easy to make. This recipe is from one of those free booklets offered at the LCBO. I can never resist picking these up and have found they quite often contain some great new recipe ideas. Of course this booklet has been reduced to a few dog eared pages nesting in the bottom of my utensil drawer. This is my 'go to' recipe for a different spin on a shrimp cocktail. Photo courtesy  Evil Shenanigans.


For the Shrimp- Serves 8
1 tbl garlic,chopped
1 tbl ginger, chopped
1 tsp tumeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 tsp saffron
1/4 cup yogurt (plain)
1 tbl lemon juice
2 tbl vegetable oil
2 lb large raw shrimp, peeled and de veined
salt to taste

Combine all ingredients together in a large bowl. Stir in the de veined shrimp.Make sure that they are well coated. Marinate for 1 hour.Preheat oven to 400 degrees.Remove shrimp from the marinade. Place on an oiled baking sheet. Bake for 4 to 5 minutes or until just pink and slightly curled. Don't overcook.Remove immediately from the baking sheet  and cool. Serve with tamarind chutney.

For the Chutney- makes about 3/4 cup
4 ounces tamarind(it comes in a block)
1/2 cup water
1/4 cup coconut milk
1 tbl brown sugar

Place tamarind and water in a small pot on high heat. Bring to the boil and then reduce heat to a simmer. Stir to break up the block. Simmer until the tamarind has become a thick liquid. Strain, while pressing through a fine mesh sieve. Return the liquid to the pot, add the coconut milk and sugar and simmer a few minutes. Cool.

The defined spiced flavor of the shrimp paired with the unique semi sweet tamarind is a great combination. Enjoy!


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