2009
Recipe Contest
Runner-up

Ingredients:

 

Cilantro Dipping Sauce:

1 ¾ cups lightly packed cilantro leaves

1 teaspoon minced jalapeño pepper

1 lime, juiced

1 teaspoon salt

½ teaspoon ground cumin

 

Raita Dipping Sauce:

1 cup plain yogurt

½ teaspoon ground cumin Dash salt

 

Shrimp Mixture:

6 tablespoons olive oil, divided

3 garlic cloves, crushed

1 pound large shrimp, peeled and deveined

1 teaspoon minced jalapeño pepper

½ teaspoon salt

2 tablespoons lime juice

2 large Tandoori-style Naan, each cut into thirds

 

Directions:

 

Prepare Cilantro Dipping Sauce: In food processor or blender, combine cilantro, jalapeño, lime juice, salt and cumin; blend until smooth.

 

Prepare Raita Dipping Sauce: In small bowl stir yogurt, cumin and salt until well blended.

 

Prepare Shrimp Mixture: In 12-inch skillet over medium heat, heat 4 tablespoons of oil; add 2 crushed garlic cloves and cook until golden, stirring frequently. Add shrimp, jalapeño and salt. Cook over medium heat until shrimp are opaque, about 3 minutes, stirring frequently. Add lime juice; cook over high heat until mixture boils. Remove mixture to serving bowl. Wipe skillet clean.

 

In same skillet, over medium heat in remaining 2 tablespoons of oil, cook remaining garlic clove with Naan pieces to heat through, turning over once.

 

Serve shrimp with Naan, cilantro and Raita dipping sauces.Enjoy with a glass of your favorite Rías Baixas Albariño.

 

Serves 4.