Marinated Grilled Shrimp (Tandoori Jhinga)
- 1 tbsp Cumin seed
- 1 tsp Cardamom seeds, (removed from pods)
- ½ tsp Whole cloves
- ½ tsp Black peppercorns
- 2 Dried bay leaves
- 2 Three-inch cinnamon sticks, broken
- 1 lb Uncooked extra-large shrimp, peeled (tails left on), deveined
- ¼ cup Plain regular or fat-free yogurt
- 2 tbsp Lime juice (1 lime)
- 1 tbsp Finely chopped fresh cilantro
- 2 Medium cloves garlic, finely chopped
- 1 tsp Ground cumin
- 1 tsp Bishop's weed (ajwain)
- Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
- Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
- In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.
1 servings per container
- Amount Per ServingCalories65
- % Daily Value *
- Total Fat
- Cholesterol 110mg 37%
- Sodium 140mg 6%
- Potassium 160mg 5%
- Total Carbohydrate
- Dietary Fiber 0.0g 0%
- Protein 12g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.