One of my oldest and dearest friends is from New Delhi, India, and it was with him that I ate at my first Indian restaurant. “Never order shrimp in an Indian restaurant,” he warned me, and I have always followed his advice. He explained that it was only put on the menu for Americans, and not really Indian at all.
But when I was exploring My Feasts and came across this post, I knew I would have to leave the beaten path and try Tandoori Shrimp for myself. Well, not quite by myself, I invited a friend over and we both agreed it was pretty good!
While the recipe I referenced noted that you can buy Tandoori paste at specialty stores, I knew that I was not going to waste a lot of gas driving around Los Angeles looking for said paste. (In case you’re an experienced Indian cook, I want to be clear that I know that part of what makes a dish “Tandoori” is the type of oven it is cooked in, which I didn’t have.) Of course it wasn’t too hard to make it from scratch, so being the DIYer I am, that’s what happened. I found a recipe here and reduced the portions to what is below. If you like it a bit spicier, increase the paprika.
Shrimp with Homemade Tandoori Marinade
4 tablespoons cilantro, minced
5 tablespoons ginger, chopped
1 large lemon, zest and juice
2 1/2 tablespoons cumin seed, pan toasted
2 tablespoons paprika
2 large red chilies, chopped
2 large garlic cloves
2.2 oz tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
10 shrimp (5 per diner)
3 tablespoons yogurt
Combine all ingredients in blender or food processor and puree until smooth. You can add a teaspoon of water to ensure smooth blending. Scrap down sides to ensure all is blended. This will make about 8 tablespoons of paste and the best way to preserve it is to spoon it into an ice cube tray and freeze them. Use two cubes (2 tablespoons) for a 2 person meal.
Combine 2 tablespoons of paste with the yogurt and blend well. Marinate shrimp in mixture for 30 minutes and then bake at 425 degrees for 8-10 minutes.
Recipes currently inspiring me: