SHRIMP TIKKA WITH FRESH MANGO CHUTNEY
A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.
Source: gourmet.com
Serves: 6
Ingredients
- for the Shrimp
- ¼ cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
- 1 (1-inch) piece peeled ginger, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala (Indian spice blend)*
- ¾ teaspoon turmeric
- ⅛ Teaspoon grated nutmeg
- 2 lb. large shrimp in shell, peeled, leaving tail fan attached
- for the Chutney
- 1 teaspoon ground cumin
- 1 (¾-lb) unripe mango, chopped
- ⅓ seedless cucumber, peeled and chopped (¾ cup)
- ½ cup chopped red onion
- 1 to 2 teaspoons minced fresh jalapeño with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
- 10 (12-inch) wooden skewers, soaked in water 30 minutes
Directions
- Marinate Shrimp:
- Purée all ingredients for marinating shrimp, except shrimp, with ½ 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 marinates:
- Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
- Stir together remaining chutney ingredients with ¼ 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.
Notes
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.
Marinade can be made 1 day ahead and chilled.
Chutney can be made 6 hours ahead and chilled.
