Marsala Shrimp with Yogurt-Chutney Sauce
Equipment
- 12" Sauté Skillet
Ingredients
For Shrimp
- 1/2 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. red chili flakes
- 1/2 tsp. black pepper freshly ground
- 2 garlic cloves minced
- 2 shallots minced (about 1/4 cup)
- 2 tbsp. fresh ginger minced
- 1/4 cup fresh lime juice
- 3 tbsp. canola oil
- canola oil spray
- 1 lbs. 16-20 count raw shrimp, tail on, peeled and deveined
- fresh cilantro chopped
- fresh mint chopped
Yogurt Dipping Sauce
- 1 tsp. black mustard seeds
- 1 cup plain yogurt
- 1 tsp. lime juice
- 1/4 tsp. ground cumin
- 2 tbsp. mango chutney store bought
Instructions
- Combine the coriander, salt, red chili flakes, pepper, garlic, shallots, ginger, lime juice and oil in a medium bowl.
- Add the shrimp and leave to marinate in refrigerator for at least 30 minutes and up to two hours.
- Heat the 12" Sauté Skillet over medium heat and lightly coat with cooking spray.
- Sear shrimp for a couple minutes on each side or until pink and just firm, careful not to overcook.
Preparing the Yogurt-Chutney Sauce
- Whisk the mustard seeds, yogurt, lime juice, cumin and chutney in the container of a blender. Blend until smooth and creamy.
- Serve shrimp with dipping sauce. Serve immediately or cover and refrigerate.