Tandoori shrimp and mango salad

 
                      Tandoori Shrimp And Mango Salad
 
 Recipe By     : Gourmet August 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Gourmet Magazine & Web           Salads & Salad Dressings
                 Shrimp                           To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR DRESSING***
      1/2  cup           major grey's chutney
      2/3  cup           fresh lime juice
      1/2  cup           vegetable oil
    1      teaspoon      cayenne
                         ***FOR TANDOORI MARINADE***
    1      tablespoon    paprika
    2      teaspoons     ground cumin
    2      teaspoons     ground coriander seeds
    4                    garlic cloves -- crushed
    1                    fresh gingerroot -- peeled and chopped
                         -- (1-inch piece)
    2                    fresh serrano or jalapeño chilies -- seeded and chopped
      3/4  cup           plain yogurt
    1      teaspoon      freshly grated lime zest
                         ***
    2      pounds        medium shrimp -- (about 50), shelled
                         -- and deveined
      1/4  cup           vegetable oil for frying
    6      cups          packed tender watercress sprigs -- washed well and
                         -- spun dry
    1      cup           fresh coriander sprigs -- washed well and
                         -- spun dry
    3                    red bell peppers -- cut into julienne
                         -- strips
    2                    firm-ripe mangoes -- peeled and cut into
                         -- julienne strips
 
 Make dressing:
 
 Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne
 , and salt to taste.  Dressing may be made 1 day ahead and chilled, covered.  B
 ring dressing to room temperature before using.
 
 Make marinade:
 
 In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over
  moderate heat, stirring occasionally, until fragrant and several shades darker
 , about 2 minutes, being careful not to burn them, and transfer to a bowl.  Coo
 l spices and stir in remaining marinade ingredients and salt and pepper to tast
 e.
 
 Pat shrimp dry and add to marinade, stirring to coat well.  Marinate shrimp at 
 room temperature 15 minutes.  Alternatively, shrimp may be marinated, covered a
 nd chilled, up to 1 day.
 
 In large non-stick skillet heat oil over moderately high heat until hot but not
  smoking and saute shrimp in batches, turning once, until golden and cooked thr
 ough, 3 to 4 minutes.  Transfer shrimp as sauteed with tongs to paper towels to
  drain and cool slightly.
 
 In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell
  peppers, mangoes, and dressing.
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
 
 
 
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