People are always surprised to hear that I have been to Goa six times. That’s where we honeymooned, that’s where I was stranded for a weekend after a flight had to divert from Mumbai due to flooding, that’s where I went on random whims of friends, and that’s where I want to go again and again. It never gets old. There is nothing more refreshing than sipping on curious cocktails that blur your sense of time in a Goan beach-side-shack; or watching the sun set over Chapora fort; or witnessing the bright refreshing city quickly metamorphose into its loud and exhilarating night life; or experiencing a calm engulf the pristine Goan beaches in the wee hours of the nights. But what keeps taking me back to Goa is its food. The complex mix of traditional Indian spices, Portuguese influences and modern techniques lend Goan food an extraordinary character. I love Goan grilled fish! They use a wide variety of fish that are marinated in aromatic herbs and spices, or in yogurt spiced marinades that are then either grilled over open live fire, or cooked in tandoor ovens, and served with charred salads and tangy and sweet tamarind and Kokum sauces. They are ethereal: spicy and juicy, tangy and smoky. This particular grilled shrimp recipe is the result of some distinct memories of Goa, some improvisations, and some Goan cookbooks. The result, however, is extremely satisfying. I used jumbo shrimps with shells on, because that keeps the shrimps moist, but use whatever kind of shrimps you like. I also made a grilled corn and avocado salad to turn this appetizer into a full meal. For the corn and avocado salad: pull out the outer husks from the corn cobs. Strip away the silk from each ear of corn. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill (or broil), close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a fork. Remove the kernels. Add chopped raw or grilled onions, chopped green chilies, sliced avocado, lime juice and salt.
Grilled Shrimp with Cilantro Lime Butter
Level: Easy Prep time: 3o mins Cook time: 5 mins Total time: 35 mins Serves: 2-3
500 grams jumbo shrimps (1 lb approx)
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp ginger-garlic paste
1 tsp oil
1 tbsp lime juice
Salt to taste
Instructions: Mix all the ingredients in a bowl and let it sit in the refrigerator for 20-25 minutes (prepare the cilantro lime butter while the shrimps marinate). Heat a skillet or a grilling pan and grill the shrimps for 1-2 minutes on each side, or until done.
For Cilantro Lime butter
2 tbsp butter at room temperature
1 tbsp lime juice
1 tbsp chopped cilantro/coriander leaves
Salt to taste
Instructions: Add the lime juice,cilantro, and salt to the butter, mix well and refrigerate for 10-15 minutes. Serve the grilled shrimps with a dollop of this cilantro lime butter.
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Hey, Thanks for this! This made a decent stand-in for a Chipotle-style dnnier. Hooray! I made it in less time than it would have taken to go get that dnnier.I served it over warm Jasmine rice (with a Tblsp or so of cilantro thrown in at the ned of its cooking time) and topped it with a chopped avocado. Seems very adaptable I might want more beans, or some tofu thrown in there. I’s empowered now . : )