Shrimp Skewers With Pistachio Yogurt Chutney Recipe

About this recipe

A flavorful pescatarian dinner featuring tender shrimp skewers paired with a creamy pistachio yogurt chutney. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves ( Kottambari Soppu )
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 5Ltr Vittorio Pomace Olive Oil
• 150 g Spring Onion (Kandychi Path)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 10 g Rosemary
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g Jk Jeera Powder / Cumin Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Butterfly 1 1/4 pounds of shrimp by cutting almost, but not all the way, through their backs.
2. 2. In a bowl, toss the shrimp with 1 tablespoon minced spring onion, 3 tablespoons olive oil, and 2 tablespoons lemon juice. Season with Namakwali Authentic Mix Seasoning Flavoured Salt to taste and marinate in the refrigerator for 1 hour.
3. 3. Preheat the broiler to high heat.
4. 4. Thread each shrimp lengthwise onto rosemary, gently pressing them open. Arrange the skewers in rows on one side of a broiler pan, covering the exposed ends of the skewers with foil to prevent burning.
5. 5. Broil the shrimp skewers for 3 to 4 minutes, or until the shrimp are just cooked through.
6. 6. To prepare the chutney, combine 2 teaspoons ground coriander and 1 teaspoon ground cumin in a small skillet with 1 tablespoon olive oil. Heat over moderate heat, stirring occasionally, until fragrant.
7. 7. Coarsely chop 2 cups of coriander leaves and puree them in a blender with the coriander-cumin mixture, 2 tablespoons lemon juice, and Namakwali Authentic Mix Seasoning Flavoured Salt to taste until smooth.
8. 8. Serve the shrimp skewers hot with the coriander chutney for dipping.