Marinated Grilled Shrimp (Tandoori Jhinga)

Marinated Grilled Shrimp <I>(Tandoori Jhinga)</I>

Tantalize your taste buds with this Indian version of grilled shrimp!

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

4

servings

Garam Masaala
1
tablespoon cumin seed
1
teaspoon cardamom seeds, (removed from pods)
1/2
teaspoon whole cloves
1/2
teaspoon black peppercorns
2
dried bay leaves
2
three-inch cinnamon sticks, broken
Shrimp
1
lb uncooked extra-large shrimp, peeled (tails left on), deveined
1/4
cup plain regular or fat-free yogurt
2
tablespoons lime juice (1 lime)
1
tablespoon finely chopped fresh cilantro
2
medium cloves garlic, finely chopped
1
teaspoon ground cumin
1
teaspoon Bishop's weed (ajwain)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Bishop’s weed, related to the cumin and caraway family, produces a seed used in cooking. The flavor is quite different from its relatives, with a bitter edge resembling dried thyme. It is considered to aid digestion and is usually added to lentils, beans and peas.
Substitution
No Bishop’s weed? You can use dried thyme leaves, or combine 1 teaspoon dried oregano leaves, 1 teaspoon celery seed and 1/4 teaspoon coarsely ground black pepper and use the same amount of this mixture as the Bishop’s weed called for in the recipe.
Substitution
Instead of making Garam Masaala, you can purchase it already blended in East Indian markets or many supermarkets.
Success
Soak bamboo skewers in water at least 30 minutes before using to prevent burning.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 65
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 110 mg;
  • Sodium 140 mg;
  • Total Carbohydrate 2 g
    • (Dietary Fiber 0g,
  • Protein 12 g;
Percent Daily Value*:
    Exchanges:
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.