|Impress guests with with exotic, delicious and easy to make appetizer.|
Preheat oven to broil setting at 450°F.
If using jumbo shrimp, leaving shell on, devein shrimp and then butterfly by cutting about ¾ of the way through the flesh all the way to the tail. Split the shrimp open and lay flat shell side down. Spread on baking sheet lined with parchment paper.
If using medium sized shrimp, remove shell but leave tail on and then devein. You’ll need to skewer these shrimp to grill them. If using wooden skewers be sure to soak them in water for at least 30 minutes before use.
Sprinkle garlic salt, curry powder and chilli chutney (if using) over shrimp and then drizzle with olive oil. Let stand 15 minutes or longer for better flavour. If using medium sized shrimp, skewer them now. Broil in oven about six inches away from the element until they turn pink. Check often so that they do not over cook.
Makes 3-4 servings
Grind all the ingredients together in a food processor until very smooth. Will keep for about one week in fridge. Can be stored in the freezer for longer. Freeze in small packets for ease of use.
Grilled Salmon Tadka is one of our easiest and most delicious recipes. This is a weeknight staple at my house.
Makes 2 servings | Prep Time: 5 min | Cook Time: 5-7 min
Pre-heat oven on broil setting.
Wash salmon in cold water and pat dry with paper towel. Sprinkle Jaswant’s Kitchen Tadka Masala on the piece of fish. Drizzle the oil on the fish and pat it down to ensure the masala sticks.
Place fish in oven on greased foil lined tray, about 10 inches away from the element. Cook until fish is opaque. This should take about 5-7 minutes depending on your oven. Do not overcook. Serve with basmati rice and salad.
|This grilled halibut dish is such a simple and delicious meal that will surely impress your guests. You can substitute any white fish of your choice.|
Preheat oven to broil setting.
In a small oven proof frying pan, heat butter on medium heat on stove top until just melted. Turn off the heat and then pour the butter in a small bowl leaving about 1/3 in the pan.
In another small bowl mix spices with lemon juice and water to form a paste. Set aside.
Wash fish in cold water and pat dry with a paper towel. Place it in the buttered pan, turn once or twice to coat with butter. Pour the masala mixture on top of the fish to cover completely. Set aside for 10 minutes.
Pour remaining butter over the fish in the pan. Place the pan in the oven about 10 inches away from the element. After about five minutes, baste the fish with the butter in the pan. Cook for another 5 minutes, being careful not to overcook the fish. Remove pan from the oven and plate the fish. Finish with spiced butter from the pan. Serve with basmati rice and salad.
Makes 2 servings
Prep Time: 15 min
Cook Time: 10 min