Tandoori shrimp with lemon-scented slaw

PREP TIME

25 min

TOTAL TIME

35 min

Makes

4 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
22 g,
Carbohydrates
17 g,
Fat
22 g,
Fibre
4 g,
Sodium
755 mg.
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.