| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cklive16 |
6 |
servings |
INGREDIENTS
|
|
=== FOR DRESSING === |
| 1/2 |
c |
Major Grey's chutney |
| 2/3 |
c |
Fresh lime juice |
| 1/2 |
c |
Vegetable oil |
| 1 |
ts |
Cayenne |
|
|
=== FOR TANDOORI MARINADE === |
| 1 |
tb |
Paprika |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Ground coriander seeds |
| 4 |
|
Garlic cloves; crushed |
| 1 |
|
Piece Fresh gingerroot -; (1"), peeled, |
|
|
; chopped |
| 2 |
|
Fresh serrano or jalapeno chilies; seeded, chopped |
| 3/4 |
c |
Plain yogurt |
| 1 |
ts |
Freshly-grated lime zest |
|
|
=== FOR SHRIMP AND SALAD === |
| 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 |
|
Red bell peppers; cut julienne strips |
| 2 |
|
Firm-ripe mangoes; peeled, and |
|
|
Cut into julienne strips |
INSTRUCTIONS
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. Make
marinade: In a large non-stick skillet dry-roast paprika, cumin and
coriander seeds over moderate heat, stirring occasionally, until fragrant
and several shades darker, about 2 minutes, being careful not to burn them,
and transfer to a bowl. Cool spices and stir in remaining marinade
ingredients and salt and pepper to taste. Pat shrimp dry and add to
marinade, stirring to coat well. Marinate shrimp at room temperature 15
minutes. Alternatively, shrimp may be marinated, covered and chilled, up to
1 day. In a large non-stick skillet heat pan with oil over moderate heat
but not smoking. Saute shrimp in batches turning once until golden and
cooked through, 3 to 4 minutes. Transfer shrimp with tongs to paper towels
to drain and cool slightly. In a large bowl gently toss together shrimp,
watercress, coriander, bell pepper, mangoes and dressing. This recipe
yields 6 main course servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8690)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
04-12-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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