From Denny: This is such a simple recipe with big flavors. Creole seasoned shrimp, quickly grilled while slathered with flavorful sesame oil, then later dipped and coated in a cooling yogurt curry mint sauce. This can be enjoyed as either an appetizer or as a main dish over your favorite rice. Need I say more?
Make some merry this holiday season! Jingle Jingle!
"Frank Davis is a talented fisherman whose fish and game reports on WWL-Channel 4 television have entertained and delighted television audiences for many years. Frank started his career with the Louisiana Department of Wildlife & Fisheries in the Information and Education Department as the editor of the department's magazine, "The Louisiana Conservationist." Leaving Wildlife & Fisheries, Frank began his broadcast career at WWL-AM Radio before moving on to WWL-TV. Currently he is the host of "The Fishin' Game Report" which airs Thursdays at 6 p.m. and Fridays at 6 a.m.
"Over the years, Frank has authored hundreds of magazine articles in a variety of hunting and fishing publications. In addition to his expertise as a true Louisiana sportsman, Frank loves to cook and hosts "In The Kitchen With Frank Davis" also on WWL-TV every Tuesday morning, and "Naturally N'Awlins" on WWL every Wednesday and Friday at 6. He has authored 4 best-selling cookbooks and a fishing handbook. His love for cooking has also inspired him to create his own line of 15 gourmet seasonings." - nolacajun (where you can find Cajun food products)
Ingredients:
The Sauce
1 cup plain low fat yogurt
1/2 cup coarsely chopped fresh mint
3 tablespoons lime juice
zest of 1 lemon
The Shrimp
1 can nonstick cooking spray
1 pound 16–20 count Louisiana shrimp, peeled, deveined and butterflied
4 tablespoons toasted sesame oil
3 tablespoons curry powder, spicy
2 teaspoons Frank Davis Seafood Seasoning found here too at RodNReel (wider variety available)
coarse ground black pepper, to taste
1 cup plain low fat yogurt
1/2 cup coarsely chopped fresh mint
3 tablespoons lime juice
zest of 1 lemon
The Shrimp
1 can nonstick cooking spray
1 pound 16–20 count Louisiana shrimp, peeled, deveined and butterflied
4 tablespoons toasted sesame oil
3 tablespoons curry powder, spicy
2 teaspoons Frank Davis Seafood Seasoning found here too at RodNReel (wider variety available)
coarse ground black pepper, to taste
Directions:
First off, preheat your grill pan over medium-high heat. Make sure it’s well cleaned and liberally sprayed with nonstick cooking spray so that the shrimp don’t stick to the grating while cooking. Next, make the coating sauce. Whisk together the yogurt, mint, lime juice, and lemon zest. When combined, set it aside so the flavors marry.
In a medium large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.” Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped).
When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side). Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe!
Chef’s Notes: For a more intense flavor, allow the shrimp to marinate in the curry mixture overnight if possible.
In a medium large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.” Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped).
When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side). Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe!
Chef’s Notes: For a more intense flavor, allow the shrimp to marinate in the curry mixture overnight if possible.
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