Recipes · Seafood

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2.

Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp. Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.

Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.

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Recipes · Seafood · SurfSide

6-Minute Tandoori Shrimp

Staying with the Tandoori theme, left over plain yogurt in the fridge, used Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. So, clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry.

Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin. Garlic powder to taste. Add cleaned dried shrimp. Stir and coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.

Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.