Saturday, July 31, 2010

Shrimp with Homemade Tandoori Marinade

One of my oldest and dearest friends is from New Delhi, India, and it was with him that I ate at my first Indian restaurant. "Never order shrimp in an Indian restaurant," he warned me, and I have always followed his advice. He explained that it was only put on the menu for Americans, and not really Indian at all.

But when I was exploring My Feasts and came across this post, I knew I would have to leave the beaten path and try Tandoori Shrimp for myself. Well, not quite by myself, I invited a friend over and we both agreed it was pretty good!

While the recipe I referenced noted that you can buy Tandoori paste at specialty stores, I knew that I was not going to waste a lot of gas driving around Los Angeles looking for said paste.  (In case you're an experienced Indian cook, I want to be clear that I know that part of what makes a dish "Tandoori" is the type of oven it is cooked in, which I didn't have.) Of course it wasn't too hard to make it from scratch, so being the DIYer I am, that's what happened. I found a recipe here and reduced the portions to what is below. If you like it a bit spicier, increase the paprika.

Shrimp with Homemade Tandoori Marinade

4 tablespoons cilantro, minced
5 tablespoons ginger, chopped
1 large lemon, zest and juice
2 1/2 tablespoons cumin seed, pan toasted
2 tablespoons paprika
2 large red chilies, chopped
2 large garlic cloves
2.2 oz tomato paste
1 teaspoon salt
1/2 teaspoon black pepper

10 shrimp (5 per diner)
3 tablespoons yogurt

Combine all ingredients in blender or food processor and puree until smooth. You can add a teaspoon of water to ensure smooth blending. Scrap down sides to ensure all is blended. This will make about 8 tablespoons of paste and the best way to preserve it is to spoon it into an ice cube tray and freeze them. Use two cubes (2 tablespoons) for a 2 person meal.

Combine 2 tablespoons of paste with the yogurt and blend well. Marinate shrimp in mixture for 30 minutes and then bake at 425 degrees for 8-10 minutes.


Recipes currently inspiring me:

Stuffed Cheese Bread with Herbs at Stacey Snacks
Panzanella Bread Salad at Simply Recipes
Asiago Crusted Baked Zucchini Sticks at The Taste Space


sophie said...


katiez said...

Always best to make your own... Looks delicious. I wish we could get raw shrimp here.... I'll have to check the frozen food store - yes, we have a store that only sells frozen food. I've never been in it.

Faith said...

I've never had Indian-spiced shrimp! It sounds really good and I bet my hubby (who is a real shrimp lover) would adore it!

Davis said...

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