(POSTED: August 12, 2010)

Grilled Tandoori Shrimp Parcels with Basmati Rice Pilaf

Grilled Tandoori Shrimp Parcels with Basmati Rice Pilaf

This barbeque bundle of flavour will send your guest on a culinary adventure that is surprisingly simple and fresh. Littered with the spices of India, the pairing of tandoori and yogourt will provide your palate a punch. Serve with a small bowl of plain basmati rice and let the cilantro shine like the smiles on the faces of your dinner guests.

24 deveined & shelled shrimp, tail on
1 cup (250 mL) plain yogurt
1 tbsp (15 mL) Tandoori Paste
2 cups (500 mL) mixed heirloom cherry tomatoes, halved
1 small handful cilantro, chopped

1. In a small pot, bring rice and a scant 2 cups of water to a boil. Reduce heat to low, cover pot and simmer on low for about 20 minutes, until rice is cooked through. Preheat barbecue.
2. In a large bowl, mix together yogurt and tandoori paste. Add shrimp and tomatoes. Divide contents among 4 sheets of aluminum foil. Wrap up the pouch contents by bringing the ends of foil together and folding to create a seal. Repeat sealing outer edges at either end. Transfer pouches to barbecue and cook over direct medium low heat for about 12 minutes, or until shrimp is pink & cooked through.
3. Open pouches and serve alongside rice. Sprinkle with chopped coriander.

Yield: Serves 4
Nutritional Analysis per serving:
5.3g fat - 1 g saturated
25.1g protein
53.5g carbs
7.6g sugar
1.1g salt

  Shrimp and Chicken Papusas Spanish Touch
  Cajun Quiche Breakfast Choices
  White Chocolate Raspberry Tart Desserts
  Fresh and Tender Chicken Salad Salads
  Just-Right Cheese Bites Appetizers
  Black Eyed Peas Side Dishes
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 Website design by Cossette East