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Рецепт Tandoori Shrimp And Mango Salad

by Global Cookbook

Ингредиенты

1/2 c. Major Grey's chutney 2/3 c. Fresh lime juice 1/2 c. Vegetable oil 1 tsp Cayenne 1 Tbsp. Paprika 2 tsp Grnd cumin 2 tsp Grnd coriander seeds 4 x Garlic cloves crushed 1 piece Fresh gingerroot - (1") peeled, minced 2 x Fresh serrano or possibly jalapeno chilies seeded, minced 3/4 c. Plain yogurt

1 tsp Freshly-grated lime zest 2 lb Medium shrimp - (abt 50) shelled, deveined 1/4 c. Vegetable oil for frying 6 c. Tender watercress sprigs - (packed) washed well,     and spun dry 1 c. Fresh coriander sprigs washed well,     and spun dry 3 x Red bell peppers cut julienne strips 2 x Hard-ripe mangoes peeled, and     cut into julienne strips

Инструкции

1. Make dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
2. Make marinade: In a large non-stick skillet dry-roast paprika, cumin and coriander seeds over moderate heat, stirring occasionally, till fragrant and several shades darker, about 2 min, being careful not to burn them, and transfer to a bowl. Cold spices and stir in remaining marinade ingredients and salt and pepper to taste.
3. Pat shrimp dry and add in to marinade, stirring to coat well. Marinate shrimp at room temperature 15 min. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
4. In a large non-stick skillet heat pan with oil over moderate heat but not smoking. Saute/fry shrimp in batches turning once till golden brown and cooked through, 3 to 4 min. Transfer shrimp with tongs to paper towels to drain and cold slightly.
5. In a large bowl gently toss together shrimp, watercress, coriander, bell pepper, mangoes and dressing.
6. This recipe yields 6 main course servings.

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