Grilled Sour Cream-Marinated Shrimp
Recipe from Food & Wine

At an Indian restaurant, this dish might be cooked in a tandoor oven, but Suvir Saran loves to char the shrimp on the grill. Instead of marinating shrimp in homemade yogurt that's been drained for hours, as is traditional, Saran opts for sour cream -- it's not only faster, but he thinks it's tastier.


Grilled Sour Cream-Marinated Shrimp
Rob Howard

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Asian Cuisine, Fish and Seafood, Grilled Shrimp, Indian Cuisine, Shrimp
 
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Ingredients
  • 1  cup
    sour cream
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  • 6 
    garlic cloves, minced
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  • 1  teaspoon
    cumin seeds
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  • 1  teaspoon
    garam masala
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  • 1  teaspoon
    cracked white and black peppercorns
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    ground ginger
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  • 1/2  teaspoon
    turmeric
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  • 16 
    jumbo shrimp, shelled and deveined
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  •  
    Salt
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  • 3  tablespoons
    unsalted butter, melted
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  • 1/2  teaspoon
    chat masala, for sprinkling (see Note)
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  •  
    Lime wedges, for serving
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Directions
1.
In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger, and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
2.
Light a grill. Remove the shrimp from the marinade and thread onto skewers; season with salt. Oil the grates and grill over high heat until almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through. Sprinkle the shrimp with the chat masala and serve with lime wedges.

NOTE
Chat masala is a spicy, tangy Indian spice blend. It is available at Indian markets and at kalustyans.com.
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