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South Indian Shrimp Kebabs with Cilantro Sauce

http://www.eatingwell.com/recipes/Indian_shrimp_kebabs.html

From EatingWell:  July/August 2011

Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade for grilled shrimp-and-cantaloupe kebabs. A yogurt sauce spiked with plenty of herbs and spices is delightful for dipping.

6 servings | Active Time: 1 1/4 hours | Total Time: 3 1/4 hours (including 2 hours marinating time)

Ingredients

Marinade & Shrimp

Cilantro Sauce

Kebabs

Preparation

  1. To marinate shrimp: Whisk 1/2 cup yogurt, chopped cilantro, lemon zest, 3 tablespoons lemon juice, chiles, paprika, minced ginger, garlic, cumin, salt, pepper, fenugreek (or turmeric), cloves and nutmeg in a medium bowl. Stir in shrimp to completely coat. Cover and refrigerate for 2 hours.
  2. To prepare cilantro sauce: Process ginger and garlic in a food processor (or blender) until finely chopped. Add cilantro leaves, scallions, mint, 1 tablespoon lemon juice, cumin, coriander, salt and sugar; pulse until chopped. Add 3/4 cup yogurt and process until smooth. Cover and refrigerate.
  3. To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
  4. Thread the shrimp and cantaloupe alternately onto 12- to 14-inch skewers. You may have a little cantaloupe left over. (Discard any remaining marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, 6 to 8 minutes total. Remove to a clean large serving platter. Serve with lemon wedges and the cilantro sauce for dipping.

Nutrition

Per serving : 211 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 167 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 3 g Fiber; 736 mg Sodium; 843 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat

Tips & Notes