Sunday, May 26, 2013

NEW RECIPE: Tandoori Spiced Shrimp with Cardamom Infused Rice

© Constantine William Spyrou

I love cooking with many different cuisines, especially when fusing them together into awesome, exciting creations that take dishes to another level. However, I do need to learn cuisines before I can incorporate them into my own fusion style. I decided to take on a challenge and cook a cuisine I normally don't cook and don't know that well. In this case, I decided to cook Indian food. I eat Indian food quite a bit, and I really enjoy the heat as well as the savory and really warm flavors that come out of Indian cuisine. One of the best ways to do this is to use a tandoori spice. I don't have a clay oven (which is how tandoori chicken and other proteins are made traditionally), but the flavor profile of this grilled shrimp should be pretty close! Served with a deliciously perfumed cardamom rice, this will be a great one to enjoy! 

Recipe makes 6 servings.

For the Shrimp:

2 pounds jumbo shrimp, peeled and deveined
1 tablespoon garan masala
1 tablespoon tandoor masala
1/2 tablespoon ground coriander
1/4 cup chopped cilantro
Juice and zest of 1 lemon
1/2 tablespoon dried mint
1/2 tablespoon ground ginger
2 cloves minced fresh garlic
2 teaspoons ground clove
2 teaspoons cinnamon
Salt and pepper to season
1/4 cup olive oil
Soaked wooden skewers or metal skewers for grilling

For the Rice:

4 cups uncooked basmati rice
6 star anise pods
6 pods of green cardamom
Salt and pepper to season


1. Combine all of the spices for the shrimp and mix with the olive oil. Combine thoroughly with the shrimp and marinate for at least 2 hours. When ready to grill, place on metal skewers (don't place on more than 6 so its not overcrowded)
2. Wash and season the rice in a pot. Pierce open each of the star anise and cardamom pods, and add to the rice. Fill the pot with water just until its slightly over the rice. Bring up to a boil, and steam the rice for around 30 minutes or until its fork tender. Remove the cardamom and star anise, and fluff through with a fork.
3. Grill the shrimp for around 90 seconds per side or until thoroughly cooked. Serve the skewers over rice (take the skewers out and place the shrimp over in the row that they were in).

The shrimp will have a nice warm flavor, but stay bright as well thanks to the lemon juice helping and cutting through as well as the cilantro. 

I hope you enjoy this recipe! Let me know what you think and what you would change! If you make it, tell me how it turns out! Enjoy! =) 

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