Brittany Pitschman

Marsala Shrimp with Yogurt-Chutney Sauce

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Course: Appetizer
Ingredients Equipment Method Notes

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

Equipment

  • 12" Sauté Skillet

Method
 

  1. Combine the coriander, salt, red chili flakes, pepper, garlic, shallots, ginger, lime juice and oil in a medium bowl.
  2. Add the shrimp and leave to marinate in refrigerator for at least 30 minutes and up to two hours.
  3. Heat the 12" Sauté Skillet over medium heat and lightly coat with cooking spray.
  4. Sear shrimp for a couple minutes on each side or until pink and just firm, careful not to overcook.
Preparing the Yogurt-Chutney Sauce
  1. Whisk the mustard seeds, yogurt, lime juice, cumin and chutney in the container of a blender. Blend until smooth and creamy.
  2. Serve shrimp with dipping sauce. Serve immediately or cover and refrigerate.

Notes

Shop for your Equipment:  
12" Sauté Skillet