Description
This is an at-home, easier version of a classic tandoor shrimp. This one is cooked on the grill and marinated in sour cream instead of drained yogurt. From food & wine may 2008 edition. Note: i made this again tonight and it was raining, so instead of grilling i simply broiled them on high for 3 minutes, flipped them over and broiled them another 3 minutes to perfection. Don't forget the lime juice at the end, as it really brings together all of the flavors!!!!
Ingredients
- Sour Cream
- Garlic Cloves
- Garam Masala
- Black Peppercorns
- Ground Cumin
- Ground Ginger
- Turmeric
- Jumbo Shrimp
- Salt
- Unsalted Butter
- Lime Wedges
Instructions
- In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric
- Add the shrimp and coat thoroughly with the marinade
- Cover and refrigerate for 3 hours
- Light a grill, oil your grates and bring up to high heat
- Remove the shrimp from the marinade and thread onto skewers
- Season with salt
- Grill shrimp almost cooked through, 2 minutes per side
- Brush the shrimp with the butter and grill until glazed and just cooked through
- Serve with lime wedges