Indian Grilled Sour Cream Marinated Shrimp Recipes

INDIAN GRILLED SOUR CREAM-MARINATED SHRIMP

Steps:

• In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric.
• Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
• Light a grill,oil your grates and bring up to high heat.
• Remove the shrimp from the marinade and thread onto skewers; season with salt.
• Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through.
• Serve with lime wedges.

GRILLED MARINATED SHRIMP

Steps:

• Mix together the olive oil, fresh lime juice and seasonings in a bowl.
• Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but try to remove the vein.
• Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
• Remove from the marinade and grill the shrimp for about 4-5 minutes, until done. Make sure not to overcook your shrimp or they will be rubbery.
• *You can also broil the shrimp indoors. It would take about 8 minutes*.
• Serve on a big platter with lime wedges.
• Peel and eat!

MARINATED SHRIMP

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.

INDIAN SPICED SHRIMP

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

GRILLED MARINATED SHRIMP

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once neat tail and once near head. Discard marinade.
• Lightly oil gill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.