Indian Grilled Sour Cream Marinated Shrimp Food

INDIAN GRILLED SOUR CREAM-MARINATED SHRIMP

Steps:

• 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.

TANDOORI SHRIMP

Steps:

• Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.
• Thread the shrimp on wooden skewers, shaking off the excess liquid.
• Spray all over with cooking spray.
• Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.
• Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.
• Garnish with chopped cilantro and serve hot over a bed of lettuce.

MARINATED SHRIMP

Steps:

• Using a medium sauce pot, place the shrimp in 1 inch (or more) cover the shrimp.
• Bring to a boil.
• Cover and immediately remove from heat. Set aside 1 minute.
• Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl.
• Cut the jalapeños in half lengthwise, devein and deseed. Place in a bowl with the shrimp.
• Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste.
• Cover and refrigerate up to 1 day ahead.
• On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.

GRILLED MARINATED SHRIMP

Steps:

• Mix together the olive oil, fresh lime juice and seasonings in a bowl.
• Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but try to remove the vein.
• Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
• Remove from the marinade and grill the shrimp for about 4-5 minutes, until done. Make sure not to overcook your shrimp or they will be rubbery.
• *You can also broil the shrimp indoors. It would take about 8 minutes*.
• Serve on a big platter with lime wedges.
• Peel and eat!

GRILLED MARINATED SHRIMP

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once neat tail and once near head. Discard marinade.
• Lightly oil gill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

GRILLED SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
• In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
• With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

MUSTARD MARINATED SHRIMP

Steps:

• Peel shrimp and set aside.
• Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
• Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
• Drain shrimp, and discard water remnants.
• Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
• Drain shrimp from marinade and serve.

INDIAN SPICED SHRIMP

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

MOM'S MARINATED SHRIMP

Steps:

• Mix together Miracle Whip and lemon juice.
• Add shrimp and onions.
• Mix together and refrigerate for at least 24 hours. This is very important to get the right flavor.

MARINATED SHRIMP

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.