I like assertive, spicy, acidic marinades for animal proteins, but I’m always a little nervous about using them. When you use a marinade made with vinegar, wine, beer, citrus juice or yogurt, when the marinade starts to break down the texture of the meat, it dries it out, giving the exterior an unpleasant, cooked texture.
The point at which this begins to happen is difficult to gauge, and usually has something to do with the amount of acidity in the marinade, the size and density of the animal protein and a few other complex factors.
My solution is to use a big-flavored marinade that’s applied at the last minute. I like Indian tandoori marinades, which are usually made with a combination of yogurt and spices, and I’ve found them to be an ideal coating for shrimp, which usually needs a flavor boost.
The marinade lends flavor to the shrimp and also gives it an appealing caramelized crust. Tossing the cooked shrimp in a mixture of sesame seeds, lime juice and cilantro gives it an additional punch.
Serve this Tandoori-style shrimp as an appetizer over greens or as an entree over basmati rice.
Tandoori-style Shrimp
Serves four as a small entrée or large appetizer.
Ingredients
1 cup Greek yogurt
Grated zest of 2 limes
1 tablespoon honey
2 teaspoons salt
1 tablespoon Madras Curry powder, toasted
3 tablespoons canola oil
1 tablespoon water
1 pound shrimp (16-20) peeled and deveined with tails still attached
1 tablespoon toasted sesame seeds
Juice of 1 lime
2 tablespoon finely chopped cilantro
Directions
In medium-size mixing bowl, whisk together the Greek yogurt, lime zest, honey, salt, curry powder, 2 tablespoons of the canola oil and the water. Heat a griddle or a grill pan over medium heat and coat with the remaining tablespoon of canola oil.
Working quickly, grab each shrimp by the tail and coat well in the marinade. Place on the griddle or grill pan and cook about 2 minutes on each side . Remove to a clean mixing bowl and toss with the sesame seeds, lime juice, cilantro and additional salt if necessary.
Serve immediately.
