Shrimp Marinated in Turmeric, Garlic, and Coriander
| Prep Time: 15 min | Serves: 3 |
| Cooking Time: 10 min | Yield: 12 Shrimp |
Shrimp marinated in Turmeric, Garlic, and Coriander; I found the original version of this recipe online at http://www.danispies.com/archives/seafood/aartis_tumeric-rubbed_friday_s.php. I changed the Fennel bulb and a couple of other ingredients to personalize the recipe (Fennel Bulb was changed due to lack of availability). This goes great on a warm spring, summer, fall evening for a light quick meal.
Ingredients
- 12 X-large Shrimp
- 1/4 cup Onions, Spring Or Scallions
- 12 cloves Fresh Garlic
- 1/4 cup Cilantro
- 2 yields Lime Juice Raw
- 5 large leaf Romaine Lettuce
- 1 tbsp Olive Oil
- 1 tbsp Grape Seed Oil
- 1 tsp Sea Salt - Coarse
- 1 tbsp Pepper, Black
- 2 tsp Tumeric
- 1/2 tsp Corriander Spice
- 1/4 cup Black (or Purple) Grapes
Directions
Preheat the oven to 375 degrees F.
Spray baking sheet with non-stick cooking spray.
In a small bowl combine turmeric, salt, pepper, ground coriander, and 1 tbsp of olive oil. (thin moist paste)
Mince Cilantro
Thinly Slice Scallions
Wash and Thinly Slice Grapes
Juice Limes
Separate and Wash Lettuce
De-vein Shrimp (cut deep enough to stuff, make sure not to cut all the way through!)
Mix shrimp with the spice mixture until they are all evenly coated.
Mix garlic with half of the cilantro and scallions and 1 tsp grape seed oil.
Stuff each shrimp with the cilantro - scallion - garlic mixture and lay on the baking sheet.
Roast in the oven for 10 minutes or until the shrimp have cooked through.
While the shrimp is cooking, toss the lettuce with the rest of the cilantro, scallions and remaining grape seed oil and lime juice. Season with salt and pepper to taste.
Remove shrimp from the oven and place single serving salad in the middle of the plate surrounded by four big delicious shrimp.
Bon Appetit
Serves 2.