BUTTERFLIED SESAME SHRIMP

Butterflied Sesame Shrimp image

Number Of Ingredients 15

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2 teaspoons white sesame seeds, dry-roasted
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
16 to 20 fresh jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
3 tablespoons nonfat plain yogurt, whisked until smooth
1 tablespoon Asian sesame oil
1 tablespoon fresh lemon juice
1 tablespoon white sesame seeds, coarsely ground
1 teaspoon Garam Masala
1 teaspoon ground dried fenugreek leaves
1/4 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon salt, or to taste
2 small firm tomatoes, cut into 6 wedges each
1 to 2 fresh green chili pepper, such as serrno, thinly sliced on the diagonal
2 to 3 scallion, green parts only, finely chopped

Steps:

1. Roast the sesame seeds and prepare the ginger-garlic paste. In each shrimp, make a slit by running the tip of a knife along the back curve, then opening them a bit, taking care that you do not cut right through.2. In a large non-reactive bowl, mix together the yogurt, sesame oil, lemon juice, ginger-garlic paste, sesame seeds, garam masala, fenugreek leaves, ajwain seeds, and salt. Add the shrimp and mix well, making sure all the shrimp are well-coated with the mixture. Cover with plastic wrap and marinate the shrimp at least 1 and up to 24 hours in the refrigerator.3. Heat a large nonstick skillet' over medium-high heat. Then, with a slotted spoon, transfer each shrimp to the skillet, leaving behind the marinade, and cook, pressing gently with a spatula to flatten them. Turn as needed until the shrimp are golden on both sides and opaque, 3 to 5 minutes. Alternately, thread on metal skewers (or wood skewers soaked in water 30 minutes) and grill on a medium-pot (375°F to 400°F) grill until golden. Transfer to a serving platter. 4. In the same skillet, lightly cook the tomatoes, stirring lightly and shaking the pan, until just softened, about 30 seconds. Add the green chili peppers and scallions and stir about 1 minute. Scatter over the shrimp as a garnish. Top with the dry-roasted sesame seeds and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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