Indian Style Stir Fried Tandoori Shrimp Recipes

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

TANDOORI-STYLE SHRIMP

Steps:

• Put the yogurt in a bowl.
• Beat lightly with a fork until it is smooth and creamy.
• Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
• Stir to mix and set aside for 15 minutes.
• Add the shrimp to the marinade and mix well.
• Marinate for 30 minutes.
• Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
• Melt the butter in a frying pan over medium heat.
• When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
• Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
• Add the shrimp and fold in; cook for a few minutes, stirring gently.
• Do not overcook the shrimp.
• Serve immediately.

CRISPY MELT-IN-YOUR-MOUTH INDIAN SHRIMP

Steps:

• Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
• Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
• Add the turmeric and mix, making sure the shrimp are again well-coated.
• Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
• When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
• Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
• Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
• While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
• Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
• Turn after 1 minute and fry for another minute, or until evenly golden.
• Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
• Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.