I really love the vinegary Indian curry called vindaloo. I frequently make chicken vindaloo at home, but this week I decided to try the vindaloo treatment on shrimp. I marinated the shrimp in the vindaloo sauce, then skewered and grilled them. Very tasty!
- 8 dried guajillo chiles, stemmed, with as many seeds removed as possible
- 1 tsp. cumin seeds
- 1 tsp. black peppercorns
- 3/4 cup distilled white vinegar
- One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
- 6 garlic cloves, peeled
- 1 small cinnamon stick
- 2 cloves
- Kosher salt
- 1 lb. large shrimp, peeled & deveined
- Extra-virgin olive oil, for brushing
- In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2-4 minutes. Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil. Let stand off the heat until the chiles are soft, about 30 minutes. Discard the cinnamon stick.
- Transfer the chile mixture to a blender and puree to a smooth paste. In a baking dish or ziploc freezer bag, spread the paste all over the shrimp and refrigerate for at least 1 hour or up to 6 hours.
- Thread the shrimp onto skewers. Save any remaining vindaloo sauce for basting.
- Light a grill to medium-high heat and brush the grates with olive oil.
- Grill the shrimp, turning once, until cooked through but not tough and rubbery – about 6 minutes. Baste the shrimp with any leftover vindaloo sauce while grilling.
Serve with basmati rice and/or warm paratha or poori.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.