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marsala shrimp with yoghurt chutney sauce
Items
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| Since 1906
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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
Dipping Sauce:
1tsp black mustard seeds
1 cup plain yogurt
1 tsp lime juice
1/4 tsp ground cumin
2 tbsp mango chutney (store bought)
Combine the coriander, salt, red chili flakes, pepper, garlic, shallots, ginger, lime juice and oil in a medium bowl. Add the shrimp and lave to marinate in refrigerator for at least 30 minutes and up to two hours.
Heat the 11.5" 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.
Instructions ( Preparing the Yogurt-Chutney Sauce)
Whisk the mustard seeds, yogurt, lime juice, cumin and chtney in the container of a blender. Been until smooth and creamy. Serve shrimp with dipping sauce. Serve immediately or cover and refrigerate.