| CATEGORY |
CUISINE |
TAG |
YIELD |
|
East Indian |
|
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Shrimp medium, shell, |
|
|
Deveined |
| 16 |
oz |
Plain yogurt |
| 6 |
tb |
Fresh lemon juice |
| 1 1/4 |
ts |
Cayenne |
| 1 1/4 |
ts |
Pepper |
| 1 1/4 |
ts |
Turmeric |
| 1 1/4 |
ts |
Curry powder |
| 4 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Garlic — finely minced |
| 2 |
ts |
Ginger root — minced |
INSTRUCTIONS
Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan
that will hold them in one layer. Marinate shrimp: In a small bowl, mix all
ingredients well and spoon over skewered shrimp, cover completely. Slip
into a plastic bag and refrigerate for at least 6 hours.
Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min. Turn and
continue cooking 3 min. more until done. serve immediately with lemon
wedges and onion slices.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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