Today I'm thrilled to have a fabulous guest post from Kristin Andrus who shares her delicious recipes on Instagram at @justadash_. I have loved following Kristin and seeing her daily creations of meals that make me want to grab a bite right through my phone. But not only is she an amazing cook and entertainer, she is a busy mom with four little girls who seems to share her talents with everyone and manages it all gracefully. I love to learn from amazing women, so thank you so much for being on here today Kristin and take it away!
Hi, I'm Kristin Andrus. As Chelsey mentioned, I am a Mom to four little girls and married to the man of my dreams! I love to cook, entertain, and travel all while running carpool and managing the schedules of my kiddos. I started an instagram called @justadash_ mostly to share recipes with friends. My recipes are easy and never call for strict ingredients. I love being creative in the kitchen and working with what I have around. Cooking for friends and family is my language of love and sharing easy, interesting ideas in the kitchen is a fun hobby. My husband owns and runs a company called Traeger Pellet Grills so cooking for the company and "smoking" everything from Brisket to dessert has been a fun endeavor as well! I chose to share the Tandoori Shrimp recipe today because I love making appetizers. I entertain a lot and find that greeting people with a delicious drink and appetizer is sometimes the best part of the evening and the meal. Enjoy and thanks for having me Chelsey!
TANDOORI SHRIMP RECIPE
| INGREDIENTS |
2 lbs jumbo shrimp, peeled [leave tails on] and deveined
1/2 cup freshly squeezed lime or lemon juice
1 1/2 teaspoons Cajun Rub
1 cup plain [greek] yogurt
1/4 cup heavy cream, half and half, or milk
1/2 of a small onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1" piece of fresh ginger, peeled and coarsely chopped
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
a few drops of red and orange food coloring [optional]
4 tablespoons butter, melted
thinly sliced red onions, lime wedges, and sprigs of cilantro for serving
| DIRECTIONS |
Put the shrimp in a large resealable plastic bag. Combine the lime juice and Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes.
In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.
Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours. Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.
Lay the shrimp skewers directly on the grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink. Brush them as they cook on both sides with the melted butter. Garnish with grilled bread, lime wedges, and cilantro sprigs.