Indian spiced Shrimp w. Mint & Cilantro Dipper

NDG · January 11

I tried Bobby Flays "Grilled Shrimp Skewers with Cilantro-Mint Chutney" tonight and turned out great. I love Indian food, but this one was great balance along with the typical explosion of flavors associated with indian spices. Very quick prep and marinade time made the meal easy . . . this is a repeat for sure!

Ingredients

Shrimp:

2 tablespoons red chile powder, such as ancho or New Mexican red
2 tablespoons garam masala
2 tablespoons canola oil
Juice of 2 lemons
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry

Cilantro-Mint Chutney:

1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
4 scallions, chopped
1 Thai chile, finely minced
Zest of 1 lime
1 to 2 tablespoons honey
1 to 2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour

Directions

For the shrimp: Whisk together the chile powder, garam masala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.

Prepare a charcoal grill for direct grilling, high heat.

For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.

Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.

Remove the shrimp to a platter and serve with the cilantro-mint chutney.

caliking · January 11

Wow! those look fantastic! Thanks for the recipe.

hartofatiger · January 11

Looks Great! Love some scrimp!

NecessaryIndulg · January 11

Great looking cook! And that chutney sounds awesome.

Skiddymarker · January 11

Excellent cook. I have a bag of 21/24s in the freezer, now I know what to do with them.

Ragtop99 · January 11

That reminds me that I bought those wire skewers when I got my egg and have never used them.

NDG · January 11

Thank you . . I used two "fire wires" and worked well for 1 lb of shrimp at a temp around 500-550F raised. The chutney was great. This came from Bobbys new show called Bobbys BBQ Addiction from last week's episode that had an Indian theme. This was the first recipe I have tried. Not a bad show because he uses his XL BGE (or ceramic cooker as he calls it) for most of the longer cooks too!

Dyal_SC · January 12

Terrific looking shrimp! I just bookmarked your recipe!

johnkitchens · January 12

Looking very tasty NDG!!!!!

Doc_Eggerton · January 12

That looks delicious.

nolaegghead · January 12

Looks great. I already ate and I'm hungry all over again!

Bham_egger · January 12

Wow!! Looks awesome! Bookmarked!

jlsm · April 25

Made this last night and it was fantastic. I halved the marinade and chutney and had plenty for a pound of shrimp. Definitely will be repeated many times. Thanks NDG.

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Indian spiced Shrimp w. Mint & Cilantro Dipper

Ingredients

Shrimp:

Cilantro-Mint Chutney:

Directions

Comments