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Curry-Mint Rubbed Jumbo Shrimp

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Serves four.

  • To learn more, read:
    Grilling Guide
  • by from Fine Cooking
    Issue 33

I like the zip that curry powder gives this rub, which is equally good on pork, seafood, or poultry.

  • 1 Tbs. toasted ground coriander
  • 3 Tbs. finely chopped fresh mint
  • 3/4 tsp. curry powder
  • 2 small cloves garlic, minced
  • 1 tsp. ground ginger
  • 1 tsp. cracked black or white peppercorns
  • 1/4 tsp. salt
  • 1-1/2 lb. jumbo shrimp (about 20), rinsed, shelled (tails left on), deveined, and patted dry

Heat the broiler or prepare a grill fire. In a large bowl, combine the coriander, mint, curry powder, garlic, ginger, peppercorns, and salt. Toss the shrimp with the rub and then thread them onto skewers. Broil or grill until just opaque and cooked through, 5 to 6 minutes, turning once.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): fat g 1.5; Fat Calories (kcal): 15; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 25; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 410; Cholesterol (mg): cholesterol mg 225; Fiber (g): fiber g 1;

Photo: Scott Phillips

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