Grilled Shrimp Tikka With Fresh Mango Chutney

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Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Here's what appeared over this recipe on Gourmet magazine's website in 2008.  I loved the ingredients, although I changed things a bit to my liking.  To begin with, why bother to put the marinade ingredients in the blender?  I skipped that and added some olive oil to the mix.  The shrimp were marinaded over an hour.

As to the chutney, I omitted the cucumbers as they were not in my fridge at the time, and cooked it for three minutes.  It is the consistency I like in chutney but this is optional.  Had I had the cucumbers I probably would have followed the original method so as to leave some crunch in the chutney. Next time...  

I am publishing the recipe as is and leaving it up to you to play around with it if you wish.  It is easy and utterly delish. Shrimp and mango are a combo made in heaven!  Add coriander and Indian spices and you will float in the clouds...

Do serve it with the yellow rice I suggested.  Adding a small lime wedge to the rice is one of my "inventions".  Try it sometime.  It adds a slight touch of citrus to the rice and complements fish and shellfish very nicely.  Enjoy!

the sauce was cooked for three minutes.

Last week we had temperatures in the seventies at night.  We took the opportunity to have dinner outside on the deck.

The Sous Chef is pondering what to make next with the herbs on the porch.  Stay tuned...

Grilled Shrimp Tikka With Fresh Mango Chutney

INGREDIENTS:

FOR SHRIMP

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
• 1 (1-inch) piece peeled ginger, chopped
• 1 large garlic clove, smashed
• 2 teaspoons ground garam masala (Indian spice blend)*
• 3/4 teaspoon turmeric
• 1/8 teaspoon grated nutmeg
• 2 lb large shrimp in shell, peeled, leaving tail fan attached

FOR CHUTNEY

• 1 teaspoon ground cumin
• 1 (3/4-lb) unripe mango, chopped
• 1/3 seedless cucumber, peeled and chopped (3/4 cup) optional
• 1/2 cup chopped red onion
• 1 to 2 teaspoons minced fresh jalapeño with seeds
• 3 tablespoons fresh lime juice
• 3 tablespoons thinly sliced mint
• 3 tablespoons chopped cilantro

• EQUIPMENT:

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  10 (12-inch) wooden skewers, soaked in water 30 minutes
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• ACCOMPANIMENT:

   
  white rice with saffron, lime wedges
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DIRECTIONS:

MARINATE SHRIMP:

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.

MAKE CHUTNEY WHILE SHRIMP MARINATE:

Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.Stir together remaining chutney ingredients with 1/4 tsp salt add to the skillet, stir and cook for 1 minute.  Remove to a bowl and sprinkle with toasted cumin.  Serve at room temperature.

MAKE KEBABS:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

COOKS’ NOTES:

• Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
• Marinade can be made 1 day ahead and chilled.
• Chutney can be made 6 hours ahead and chilled
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• * Ground garam masala is available at specialty food shops, some supermarkets.
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