Tandoori shrimp

  • 1/2 cup Major Grey's chutney
  • 2/3 cup fresh lime juice
  • 1/2 cup vegetable oil
  • 1 teaspoon cayenne
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.

Tandoori marinade:
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds
  • 4 garlic cloves, crushed
  • a 1 inch piece fresh ginger root, peeled and chopped
  • 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
  • 1/4 cup plain yogurt
  • 1 teaspoon freshly grated lime zest
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 two minutes, be careful not to burn them, and transfer to a bowl.

Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
  • 2 pounds medium shrimp (about 50), shelled and deveined
  • 1/4 cup vegetable oil for frying
  • 6 cups packed tender watercress sprigs, washed well and spun dry.
  • 3 red bell peppers, cut into julienne strips
  • 2 firm-ripe mangoes, peeled and cut into julienne strips
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 oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.

Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.

In a large bowl gently toss together shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.

Shrimp Stuffed Eggplant

  • 2 medium eggplants, cut in half lengthwise

  • 1 Tbs. olive oil

  • 2 cloves garlic, minced

  • 1 lb. canned peeled tomatoes, coarsely chopped

  • 2 tsp. chives or scallions, chopped

  • 1/4 cup black olives, pitted and halved

  • 1 lb. cooked shrimp , thawed and drained

  • 1 cup seasoned breadcrumbs

  • 2 ounces Swiss cheese, grated

Preheat oven to 350°F.

Scoop out eggplant meat leaving a 1/2 inch thick shell.

Set shells aside.

Chop eggplant flesh.

Heat oil in a heavy nonstick skillet over medium heat.

Stir in garlic and eggplant flesh.

Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.

Stir in tomatoes, chives and olives.

Increase heat to medium high and simmer 5-7 minutes.

Remove from heat.

Stir in shrimp , breadcrumbs and half the cheese.

Spoon filling into eggplant shells.

Sprinkle with remaining cheese.

Bake 35-40 minutes or until top is brown and bubbly.

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