• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spicy Shrimp with 2 Sauces

  • 4servings
  • 79minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, E
MineralsSelenium, Zinc, Copper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds jumbo shrimp, peeled and deveined, tails left on

  2. 1 tablespoon minced garlic

  3. 1 tablespoon finely minced fresh red cayenne chiles, seeded

  4. 1/2 cup extra-virgin olive oil

  5. Green Curry Sauce, recipe follows

  6. Tomato Chutney Sauce, recipe follows

  7. 2 teaspoons coriander seeds

  8. 1/2 teaspoon cumin seeds

  9. 1/2 teaspoons black peppercorns

  10. 1 tablespoon chopped shallots

  11. 1 tablespoon finely chopped garlic

  12. 2 teaspoons chopped ginger

  13. 1/2 lemon, zested

  14. 2 tablespoons chopped cilantro leaves

  15. 2 tablespoons chopped basil leaves

  16. 2 serrano chiles , stemmed, seeded and chopped

  17. Salt and freshly ground black pepper

  18. 1 cup plain yogurt, drained

  19. Tomato Chutney Sauce

  20. 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)

  21. 1 tablespoon sugar

  22. 1/2 teaspoon salt

  23. 1 teaspoon garam masala

  24. 1 serrano chile, seeded, roughly chopped

  25. 1 garlic clove

  26. 2 teaspoons minced ginger

  27. 1 lime, zested and juiced

  28. 1 tablespoon peanut oil

  29. 1 tablespoon vegetable oil

  30. 1 to 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.

  2. Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest , cilantro , basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.

  3. Yield: about 1 cup In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice .

  4. Yield: 1 cup

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback