Plump and juicy grilled shrimp marinated in a blend of spices and coconut.
Directions for: Grilled Masala Shrimp
Ingredients
1 tsp coriander, seeds, whole
tsp peppercorns, black
4 cloves, whole
1 tsp aniseed
1 tsp fennel, seeds
tsp seeds, fenugreek, optional
1 tsp turmeric
tsp pepper, cayenne
tsp cinnamon
onion, chopped
cup coconut, finely, grated, fresh
cup coconut, unsweetened, desiccated
3 garlic, cloves
2 tsp ginger, root, chopped
tsp salt
1 lb(s) shrimp, large, deveined, peeled
2 Tbsp butter, melted
3 lime, wedges
Directions
1. In small skillet, toast coriander seeds over medium heat for 1 minute.
2. Add peppercorns and cloves; toast for 30 seconds.
3. Add aniseeds, and fenugreek seeds (if using); toast for 30 seconds.
4. With spice grinder or mortar and pestle, grind warm spices to fine powder.
5. Mix in turmeric, cayenne and cinnamon.
6. In food processor, grind together onion, coconut, garlic, ginger and salt, adding up to 2 tablespoons (25 mL) water to form paste if necessary.
7. Mix in ground spice mixture.
8. Transfer to bowl.
9. Add shrimp and toss to coat; let stand for 30 minutes.
10. Make-ahead: Cover and refrigerate for up to 6 hours.
11. Thread shrimp onto skewers.
12. Brush with butter.
13. Place on greased grill over medium-high heat or under broiler; close lid and grill for 3 minutes per side or until pink.
14. Serve with lime wedges to squeeze over shrimp.
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