Spicy Shrimp with 2 Sauces

Recipe courtesy of Food Network
TOTAL TIME: 1 hr 19 min
Prep: 40 min
Inactive Prep: 24 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Intermediate


  • 2 pounds jumbo shrimp, peeled and deveined, tails left on
  • 1 tablespoon minced garlic
  • 1 tablespoon finely minced fresh red cayenne chiles, seeded
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoons black peppercorns
  • 1 tablespoon chopped shallots
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons chopped ginger
  • 1 lime, zested and juiced
  • 1/2 lemon, zested
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped basil leaves
  • 2 serrano chiles, stemmed, seeded and chopped
  • Salt and freshly ground black pepper
  • 1 cup plain yogurt, drained
  • Tomato Chutney Sauce
  • 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 serrano chile, seeded, roughly chopped
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In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.
Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.
Yield: about 1 cup
In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice.
Yield: 1 cup



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