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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (456g) Recipe makes 2 servings The following items or measurements are not included below: 8 cardamom pods |
||
| Calories 587 | ||
| Calories from Fat 185 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.6g | 31% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 457mg | 152% | |
| Sodium 1151mg | 47% | |
| Potassium 834mg | 23% | |
| Total Carbohydrate 49.9g | 16% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 41.8g | ||
| Protein 53.0g | 106% | |
Spicy Jumbo Shrimps With Old Cape Flavours
By: Zurie
Mar 5, 2008
A simple shrimp (prawn) recipe with a leaning towards the tandoori style. Use the largest shrimp you can get, and sea-fresh shrimps are always better tasting than farmed shrimp. But if beggars can't be choosers, the spice in this recipe will make any shrimp or prawn taste great!
SERVES 2
Ingredients
- 1 lb shrimp, large, peeled, deveined and rinsed (the 1 lb is the cleaned weight)
- 1 cup yoghurt, full cream (or Greek yoghurt)
- 1/4 cup honey
- 1/4 cup fresh lemon juice (lime juice is also great)
- 8 cardamom pods, crushed (use a pestle and mortar)
- 2 tablespoons fresh ginger (minced, grated or very finely chopped)
- 2 tablespoons garlic, fresh (peeled, chopped and crushed)
- 2 tablespoons olive oil
- 2 teaspoons turmeric, ground
- 2 teaspoons paprika (not hot)
- 1/2 teaspoon red pepper flakes (or use a few drops hot sauce)
- 1/2 teaspoon salt
Directions
1
In a large bowl mix the ingredients from the yoghurt, down to the salt.2
Place the prawns in one layer in a shallow baking dish, and -- using only half the spice mixture -- coat each prawns with a little of the mixture, but coating them all over.3
Marinate the prawns in the fridge for 1 hour.4
Either grill the prawns over hot coals or bake in a 350 deg F/180 deg C oven, while brushing them with the rest of the marinade.5
Only bake until they turn pink and curl up -- better watch this as I forgot to time this bit! 7 - 10 minutes for jumbo prawns should do it.6
If done in the oven, serve with the juices.7
Be warned that unless you share this among guests, it's just enough for 2 people, and that's what I will enter as no. of servings!8
You could stretch it by serving it as a starter, on baby mixed greens moistened with vinaigrette. Serve with crusty bread.9
Prep time does not include cleaning the shrimps or the marinating time.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > African > Southern > South African
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Alskann
On Jul 1, 2008
This was delicious and flavorful. I loved the spices. I baked these in the oven and they came out perfect. We will definitely make these again. Made for zwt4.
From: WiGal
On Jun 23, 2008
Love it! Love it! Love it! Seasonings are perfectly balanced. I am very interested in using cardamon on meat instead of just in baking at Christmas time. Easy to do. I definitely will be making this again. There was a lot of sauce leftover-about half. I had my shrimp in about 9 minutes and I did move them around a bit. I was using a clear glass baking dish and the bottoms were cooking faster than the tops. I bet this would also be great on chicken breasts too. Thanks Zurie for sharing a piece of Africa with us. Made for ZWT4 for the Flying Dutchess'.
From: French Tart
On Jun 28, 2008
Now and then you come across a recipe which is simple, elegant and worth MORE than 5 stars - this is one. DO NOT be fooled by the simplicity of this recipe, it is a wonderful way to cook prawns - my parents were transported back to the old District 6 in Cape Town when they tasted this recipe! I made a change to the spice mixture - NOT because yours was not good enough, but I was making this for the Spice it Up ZWT4 challenge.......so, I used my own home-made spice mixture: Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture. It worked SO well - and the honey and yoghurt marinade is a culinary triumph....I added extra caradamom seeds and some fresh ginger to my marinade and sauce. I also used lime juice as well as little lemon juice......based on the fact that I had half a lemon, but 5 limes left!! I baked these in a tian for about 10 minutes on 200C - they were delectable! TACTILE eating! I used large tiger prawns - peeled them leaving 1 each for a garnish.....I served these as an appetiser with fresh lime wedges and bread to mop up the curry sauce! I LOVE this recipe Zurie, and Mum asked for it - she will be making this when she gets home! FAB! FT
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