Ingredients
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2
-
2
-
2
-
2
-
1
-
1
-
1/2
-
2
-
3
-
-
-
-
-
-
Directions
Tamarind-Glazed Honey Shrimp, Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! 😉 I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide’s newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) There is a 2 hr marinating time for which I didn’t allow , Fast and delicious Just wish it was warm enough to thread the shrimp onto bamboo skewers and cook them on the bbq
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Steps
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1
Done
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In a Large Bowl, Combine the Lemon Juice, Chutney, Honey, Ginger, Red Pepper Flakes (if Using), Coriander, and Salt;. Mix Well. |
|
2
Done
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Add the Shrimp and Toss Well to Coat; Cover and Refrigerate For 2 Hours. |
|
3
Done
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About 10 Minutes Before Serving Time, Heat the Vegetable Oil in a Large Skillet Over Medium-High Heat. |
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4
Done
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Just Before the Oil Starts Smoking, Add the Shrimp and Marinade to the Pan. |
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5
Done
|
Saut For 1 to 2 Minutes or Until the Shrimp Are Pink and No Longer Translucent. |
|
6
Done
|
Transfer to a Serving Bowl and Pour Any Liquid from the Pan Over the Shrimp. |
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7
Done
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Serve Warm With Basmatti Rice With Chives. |
