This is a wonderfully easy recipe, with lots of delicious flavors - ginger, cilantro, lime, chili. The hardest part of the recipe is putting together all the ingredients for the sauce. But it's definitely worth it! You can make them in packets in the oven OR on the BBQ OR just pan fry the shrimp and sauce on the stove-top. ** I've made these shrimp packets scampi-style, too, with large amounts of fresh minced garlic, parsley, and butter in packets, too. ** These are deliciously flavorful and an easy dinner to whip together. Enjoy!
Tasty Herb & Spice Shrimp Parcels
based off a recipe from Fresh Indian by Sunil Vijayakar (a wonderful little Indian cookbook)
Serves ~6
Preheat oven to 400F. Make enough rice for 6 servings.
Put the following in a food processor and blend until you have a coarse puree:
3 - 4 garlic cloves, minced
1 - 2 tsp grated fresh ginger root
5 - 6 green onions, coarsely chopped
6 Tbsp chopped fresh cilantro OR 2 Tbsp cilantro puree
1 cup coconut milk
1 - 2 red chili peppers (for spice), chopped
1 1/2 tsp ground cumin
3/4 tsp garam masala
1/2 tsp turmeric
zest and juice of 1 lime
1 1/2 tsp brown sugar
pinch salt
To cook in the oven or on the BBQ:
Mix sauce with 2 1/2 - 3 pounds raw jumbo shrimp (shells removed). You can also mix with scallops or just make scallops instead of shrimp.
Separate mixture onto four 12" double-layered foil squares. Crimp the tops and sides to make an enclosed parcel.
Lay the parcels on a baking sheet and bake at 400F for about 15-20 minutes OR place packets on pre-heated BBQ and bake 15-20 minutes, until your shrimp have turned pink and are cooked through.
Remove the parcels. Open and serve immediately over basmati rice. Enjoy!
To cook on the stove-top:
Heat over medium-high heat:
1 Tbsp oil
Add 2 1/2 - 3 pounds raw jumbo shrimp (shells removed) and cook 1-2 minutes. Add herb/spice sauce from above, lower heat to medium and cook, stirring regularly until shrimp are cooked through and sauce has had a chance to bubble nicely for about 5-10 minutes.
Serve immediately over basmati rice. Enjoy!
Tasty Herb & Spice Shrimp Parcels
based off a recipe from Fresh Indian by Sunil Vijayakar (a wonderful little Indian cookbook)
Serves ~6
Preheat oven to 400F. Make enough rice for 6 servings.
Put the following in a food processor and blend until you have a coarse puree:
3 - 4 garlic cloves, minced
1 - 2 tsp grated fresh ginger root
5 - 6 green onions, coarsely chopped
6 Tbsp chopped fresh cilantro OR 2 Tbsp cilantro puree
1 cup coconut milk
1 - 2 red chili peppers (for spice), chopped
1 1/2 tsp ground cumin
3/4 tsp garam masala
1/2 tsp turmeric
zest and juice of 1 lime
1 1/2 tsp brown sugar
pinch salt
To cook in the oven or on the BBQ:
Mix sauce with 2 1/2 - 3 pounds raw jumbo shrimp (shells removed). You can also mix with scallops or just make scallops instead of shrimp.
Separate mixture onto four 12" double-layered foil squares. Crimp the tops and sides to make an enclosed parcel.
Lay the parcels on a baking sheet and bake at 400F for about 15-20 minutes OR place packets on pre-heated BBQ and bake 15-20 minutes, until your shrimp have turned pink and are cooked through.
Remove the parcels. Open and serve immediately over basmati rice. Enjoy!
To cook on the stove-top:
Heat over medium-high heat:
1 Tbsp oil
Add 2 1/2 - 3 pounds raw jumbo shrimp (shells removed) and cook 1-2 minutes. Add herb/spice sauce from above, lower heat to medium and cook, stirring regularly until shrimp are cooked through and sauce has had a chance to bubble nicely for about 5-10 minutes.
Serve immediately over basmati rice. Enjoy!
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