Shrimp Tikka With Fresh Mango Chutney Food

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY

Steps:

• Marinate shrimp:
• Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
• Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
• Make kebabs:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
• Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

SHRIMP TIKKA MASALA

Steps:

• Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
• Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY

Steps:

• Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
• Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
• Make chutney while shrimp marinate:
• Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
• Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
• Make kebabs:.
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
• Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
• Serve with chutney.
• •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
• •Marinade can be made 1 day ahead and chilled.
• •Chutney can be made 6 hours ahead and chilled.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

CRISPY SHRIMP WITH MANGO CHUTNEY

Steps:

• Cook shrimp as directed on package.
• Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
• Serve shrimp with mango mixture.