Mumbai Grilled Shrimp with Coconut-Tamarind

Mumbai Grilled Shrimp with Coconut-Tamarind
  1. 3 Cloves garlic, minced
  2. 2 Green chilies, minced with some seeds and membrane (use tiny green arbol chiles or one serrano chile)
  3. 1 teaspoon Ground turmeric
  4. 1 teaspoon Ground cloves
  5. 1 teaspoon Ground cinnamon
  6. 1 teaspoon Cayenne powder
  7. 2 Tablespoons Tamarind chutney
  8. 1/2 C. Vegetable oil
  9. Salt to taste
  10. 1 ½ Pounds jumbo shrimp, peeled with tail on (16-20 count)
  11. 1 ¼ C. Coconut cream (NOT cream of coconut)*
  12. Garnish: Chopped fresh cilantro
  13. Soaked bamboo skewers (if serving as a one-bite appetizer)
  1. Combine the garlic, chili, spices, tamarind, and the oil in a zip type bag. Add the shrimp and toss to coat. Let stand for 30 minutes. Remove the shrimp and reserve the marinade. Season generously with salt if you intend to serve the shrimp chilled. Preheat a grill or grill pan over medium heat.
  2. Remove the shrimp from the marinade and skewer. Grill the shrimp 1 minute per side, or until just pink. Pour the reserved marinade into a skillet. Stir in the coconut cream and simmer briefly. Taste and add more salt, if needed.
  3. To serve as a chilled one-bite: After the shrimp cool to room temperature, refrigerate until service. Pour the marinade into a squeeze bottle. Arrange the chilled shrimp on a platter and drizzle with the sauce.
  4. To serve as a warm first course: Arrange the hot shrimp on a serving platter and drizzle with the warm coconut mixture.
  1. *Coconut cream is the thick layer that rises to the top of coconut milk. You can purchase it at Trader Joe’s or Asian markets. You can also refrigerate two cans of whole fat coconut milk overnight and skim the cream from the top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.