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Marinated Grilled Shrimp

Marinated Grilled Shrimp
Recipe Tip
Super Shellfish
Shellfish, like shrimp, is a good source of vitamin B-12. Our bodies need B-12 to help break down foods to give us plenty of energy.
Did You Know?
Bishop’s weed, related to the cumin and caraway family, produces a seed used in cooking. The flavor is quite different, with a bitter edge resembling dried thyme. It is is usually added to lentils, beans and peas. Instead, You can use dried thyme leaves, or combine 1 tsp dried oregano leaves, 1 tsp celery seed and 1/4 tsp coarsely ground black pepper and use the same amount of this mixture as the Bishop’s weed called for in the recipe.
Substitution
Instead of making Garam Masaala, you can purchase it already blended in East Indian markets or many supermarkets.

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Tantalize your taste buds with this Indian version of grilled shrimp (Tandoori Jhinga)! From eatbetteramerica.
Prep Time:30 min
Start to Finish:1 hr 30 min
makes:4 servings
Garam Masaala
1tablespoon cumin seed
1teaspoon cardamom seeds, (removed from pods)
1/2teaspoon whole cloves
1/2teaspoon black peppercorns
2dried bay leaves
2three-inch cinnamon sticks, broken
Shrimp
1lb uncooked extra-large shrimp, peeled (tails left on), deveined
1/4cup Yoplait® Original fat-free plain yogurt
2tablespoons lime juice (1 lime)
1tablespoon finely chopped fresh cilantro
2medium cloves garlic, finely chopped
1teaspoon ground cumin
1teaspoon Bishop's weed (ajwain)
1.Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
2.Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
3.In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
4.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch metal or bamboo* skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.
*If using bamboo skewers, soak them in water at least 30 minutes before using to prevent burning.

Broiling Directions: Set oven control to broil. Brush broiler rack with vegetable oil. Place skewered shrimp on rack in broiler pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes, turning once, until shrimp are pink and firm.
Nutritional Information
1 Serving: Calories 100 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 160mg; Sodium 200mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 18g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat Carbohydrate Choices: 0 
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
 
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Family Loved it!
My 3 year old ate his entire portion and asked for more before we all had our first bite. Such and easy meal to prepare - i couldn't find the Bishops Weed at the grocery but don't think the dish could have tasted any better. I'm trying to eat low calorie and low fat and so thankful I found this site and the delicious recipes. As a family, we highly recommend this dish.
Posted at 9:33 AM on November 23 2011 by Rita Cabral
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