Grilled Shrimp Kebabs With North Indian Dried Spice Butter

Course : Curry
Serves: 1
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1/4 cup minced onion
3/4 stick butter unsalted, softened
1 tablespoon north Indian dried spice powder -- or to taste
2 tablespoons minced bottled Major Greys chutney
1/4 teaspoon white pepper
8 skewers wooden skewers -- soaked in cold water for 10 minutes (8-inch)
32 large shrimp -- (about 2 pounds), shelled, deveined, leave tails intact
8 slices lean bacon
3 tablespoons minced fresh parsley leaves

Preparation / Directions:

In a small skillet cook the onion in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened, stir in the North Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper, and let the mixture cool. In a bowl cream together the remaining 1/2 stick butter and the North Indian Dried Spice butter to a piece of waxed paper. Using the paper as a guide, roll the butter into a log and chill it for at least 1 hour or overnight. Thread each skewer with 4 of the shrimp, lacing the bacon between each shrimp, and grill the kebabs on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side, or until the shrimp are pink and the bacon is crisp. Transfer the kebabs to plates, top them with slices of the North Indian Dried Spice butter, and garnish them with the parsley. Yield: 4 servings Source: Gourmet Magazine, Cooking Live Show #CL920

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