Recipe: Indian Spicy Grilled Shrimp Vindaloo With Basmati Rice And Naan Bread

Introduction

Indian cuisine is known for its bold flavors and aromatic spices. One such dish that perfectly encapsulates the essence of Indian cooking is the Spicy Grilled Shrimp Vindaloo. This recipe combines succulent shrimp marinated in a fiery vindaloo paste, served with fragrant basmati rice and freshly baked naan bread. Get ready to embark on a culinary journey filled with heat, flavor, and satisfaction.

Ingredients

For the Shrimp Vindaloo:

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of vindaloo paste
• 1 tablespoon of vegetable oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric powder
• Salt to taste
• Fresh cilantro leaves for garnish

For the Basmati Rice:

• 1 cup of basmati rice
• 2 cups of water
• 1 tablespoon of ghee (clarified butter)
• Salt to taste

For the Naan Bread:

• 2 cups of all-purpose flour
• 1 teaspoon of active dry yeast
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt
• 1/4 cup of plain yogurt
• 1/4 cup of warm water
• 2 tablespoons of melted ghee

Instructions

Preparing the Shrimp Vindaloo:

1. In a bowl, combine the vindaloo paste, vegetable oil, cumin, coriander, turmeric, and salt. Mix well to form a paste.
2. Add the shrimp to the marinade and toss until they are well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Thread the marinated shrimp onto skewers and grill for about 2-3 minutes per side, or until they turn pink and slightly charred.
5. Remove the shrimp from the skewers and garnish with fresh cilantro leaves.

Preparing the Basmati Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a saucepan, bring water to a boil. Add the rinsed rice, ghee, and salt. Stir well.
3. Cover the saucepan with a tight-fitting lid and reduce the heat to low. Let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.
4. Remove from heat and let it sit covered for another 5 minutes.

Preparing the Naan Bread:

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, salt, yogurt, and melted ghee. Add the yeast mixture and knead until a soft dough forms.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
4. Punch down the dough and divide it into small portions. Roll each portion into an oval or round shape, about 1/4 inch thick.
5. Heat a non-stick skillet over medium-high heat. Cook each naan bread for about 1-2 minutes on each side until golden brown spots appear.

Serving

To serve, plate a generous portion of basmati rice alongside the grilled shrimp vindaloo. Tear the warm naan bread into pieces and serve it on the side. The combination of the spicy shrimp, fragrant rice, and fluffy naan bread will tantalize your taste buds and transport you to the vibrant streets of India.

Conclusion

The Spicy Grilled Shrimp Vindaloo with Basmati Rice and Naan Bread is a delightful Indian dish that brings together bold flavors and textures. This recipe allows you to recreate the magic of Indian cuisine in your own kitchen. So, gather your ingredients, fire up the grill, and get ready to savor the spicy goodness of this mouthwatering dish!