Spicy Grilled Shrimp with Tamarind Orange Chutney
Ingredients
For Shrimp:
1/2 cup garam masala
3 tablespoons coriander
2 tablespoons turmeric
4 cloves garlic
1 (2-inch) piece of ginger, peeled and thinly sliced
1 to 2 teaspoons sriracha sauce
4 pounds large shrimp, peeled and deveined
For the Chutney:
16 ounces Florida orange juice
16 ounces tamarind purée
1 small red onion, thinly sliced
2 tablespoons water, ice cold
1 tablespoon cornstarch
2 Florida oranges, segmented
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon fresh ginger, grated
2 tablespoons fresh cilantro, chopped
Preparation
For Shrimp:
Combine garam masala, coriander, turmeric, garlic, ginger and sriracha sauce in food processor; purée until smooth. Rub mixture onto shrimp; marinate for 30 minutes. Grill shrimp and serve with Tamarind Orange Chutney.
For the Chutney:
Heat orange juice, tamarind purée and red onion in a saucepan over medium heat; bring to a boil. Lower heat; cook until reduced by about one-third. In small bowl, whisk together water and cornstarch until dissolved; whisk in 1 cup hot orange juice mixture; pour cornstarch mixture into saucepan.
Add oranges, coriander, cumin, ginger and cilantro to saucepan; stir well and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat and cool.