Tandoori shrimp with lemon-scented slaw
8
- Prep Time25 min
- Total Time35 min
- Makes4 Servings
Tandoori shrimp with lemon-scented slaw Photo, Roberto Caruso
This aromatic shrimp and slaw is great way to get dinner on the table in a flash (it's faster than takeout!). Watch it become a weeknight staple in no time.
Ingredients
1/4 cup plus 2 tsp canola oil
3 tbsp lemon juice
4 tbsp chopped cilantro
1/2 tsp cumin seeds
1 tsp salt
6 cups thinly sliced green cabbage
2-Jan English cucumber, peeled, seeded and finely chopped
1 small onion, coarsely chopped
2 garlic cloves
1 tbsp chopped fresh ginger
1 tbsp curry powder
1 tbsp paprika
340-g pkg frozen raw large shrimp, thawed and peeled
1 cup plain 6% Balkan-style yogurt
Instructions
WHISK 1/4 cup canola oil with 2 tbsp each lemon juice and chopped cilantro, cumin seeds and 1/2 tsp salt in a large bowl. Stir in green cabbage and English cucumber. Set aside.
PURÉE onion with garlic cloves, ginger, curry powder, paprika, 1 tbsp lemon juice and 1/2 tsp salt in a food processor. Heat a frying pan over medium. Add 2 tsp canola oil, then onion mixture. Cook until sauce starts to simmer, 4 to 5 min.
RINSE shrimp and pat dry with paper towels. Add shrimp to pan, stirring often, until they turn pink, 4 to 5 min. Stir in yogurt and cook just until warmed through, 2 min. Remove from heat and sprinkle with 2 tbsp chopped cilantro.
Nutrition (per serving)
Calories 337, Protein 22g, Carbohydrates 17g, Fat 22g, Fibre 4g, Sodium 755mg.
Good source of Vitamin B12.
Wine Pairings
Tandoori shrimp Pair it with: A bargain pinot blanc. This Hungarian pinot blanc delights with its refreshing bouquet of honeydew melon, papaya and perfumed canned pears. In the mouth it’s balanced and satisfying, pairing especially well with the tandoori spices. Our pick: Dunavar Pinot Blanc, Hungary, $9.
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