Tandoori Shrimp – Copia Vineyards & Winery

By Winemakers & Proprietors, Anita & Varinder Sahi

Wine Pairing:  Copia Vineyards 2021 White

There is nothing quite as satisfying as the traditional Indian method of the cooking clay vessel called a Tandoor. The results are delectable, tangy morsels of meat and seafood or pillowy naan breads and rotis. Proteins are marinated (usually in yogurt) and cooked quickly at a very high temperature. In this recipe, we show you how to achieve a similar dish using jumbo shrimp and your BBQ grill. While yogurt and shrimp might seem like an unlikely pairing, it has a very specific role in this preparation. The yogurt is not only a great base for all the spices blended into it, but it also cooks down to a light crust on each shrimp when grilled. This is always a crowd pleaser at our dinner parties. We typically serve it as an appetizer, however, add a little basmati rice and you have a marvelous entrée.

Makes 6-8 appetizer servings

or 4 main course servings

Ingredients

1 lb Jumbo Shrimp (Peeled, Deveined, Tails on)

½ C Desi Yogurt (Sub: Greek Yogurt)

2 T Olive Oil

1 T Garam Masala

1 tsp Minced Garlic Cloves

1 tsp Minced Ginger Root

1 tsp Kasuri Methi (Dried Fenugreek Leaves; Sub: Oregano)

1 tsp Kashmiri Red Chili Powder

1 Lemon, Juice Of

To Taste Salt and Pepper

Garnish: Chopped Cilantro Leaves and Tender Stems, Lime Wedges

Directions

1) Dry the jumbo shrimp well with paper towels and set aside.

2) Combine all ingredients for the marinade in a large bowl and stir or whisk together. The marinade should be a thick consistency.

3) Add jumbo shrimp and toss to coat evenly.

4) Cover the bowl with cling wrap and place in the fridge for 30 minutes to one hour.

5) Preheat your grill to medium heat.

6) Skewer shrimp onto metal or wooden skewers while you wait. If you are using wooden skewers, soak them in water for 15-20 minutes before using.

7) Lay the shrimp skewers flat on the grill and cook for 2 minutes per side, taking care not to overcook the shrimp.

8) Garnish on a platter with chopped cilantro leaves/stems and lime wedges. Enjoy!