Tandoori Shrimp And Mango Salad
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Major Grey's Chutney2 cup
Lime Juice (fresh)1 tsp
Cayenne1 tbsp
Paprika2 tsps
Ground Cumin3 cup
Plain YogurtDirections:
1
Make dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste
2
Dressing may be made 1 day ahead and chilled, covered
3
Bring dressing to room temperature before using
4
Make marinade: In a large non-stick skillet dry-roast paprika, cumin and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl
5
Cool spices and stir in remaining marinade ingredients and salt and pepper to taste
6
Pat shrimp dry and add to marinade, stirring to coat well
7
Marinate shrimp at room temperature 15 minutes
8
Alternatively, shrimp may be marinated, covered and chilled, up to 1 day
9
In a large non-stick skillet heat pan with oil over moderate heat but not smoking
10
Saute shrimp in batches turning once until golden and cooked through, 3-4 minutes
11
Transfer shrimp with tongs to paper towels to drain and cool slightly
12
In a large bowl gently toss together shrimp, watercress, coriander, bell pepper, mangoes and dressing