It’s about time to get back into the kitchen, isn’t it? We all have to eat. I haven’t ventured in quite yet, except to pull off assignments that can’t wait (my editors at Parents Canada have been incredibly patient, trying to pull together a magazine with me MIA), and to bake a ham that we’ve been nibbling on for days. I’ll be eating out more this summer, supporting the restaurants that have seen so much damage and loss – of food and power and a week’s worth of customers (or for some, much more). It’s been amazing to see the Calgary community supporting each other with food, working to mobilize food banks and ensure food security during this crisis. Coming up with a new recipe suddenly seems a bit of a luxury, but feeding each other and the gatherings around food – even on a muddy corner, standing around a food truck – has provided plenty of glue that’s holding everyone together.
More than a few events were called off this week – last Friday morning, as Calgary woke up in the beds and on the couches they were evacuated to and looked out the windows of downtown hotels to flooded streets, I was supposed to be helping my friend Chef Michael Allemeier grill up this shrimp on BT. He made it in early, coming from the other direction; I was stuck on the other side of the river. Lori the food stylist had it all prepped, marinated, mise-en-placed, but the show did not go on.
This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. Yes! I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. As soon as I make my way back into the kitchen to cook a proper meal, or better yet, have a few people over for mojitos in the back yard, these will be on the menu.
Creamy Tandoori Style Shrimp
Recipe courtesy of the awesome Chef Michael Allemeier.
1 cup 35% whipping cream
½ cup plain yogurt
¼ cup each chopped fresh cilantro and mint leaves
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)
2 Tbsp. each ground coriander and paprika
1 Tbsp. ground cumin
1 Tbsp. finely chopped or grated ginger
1 tsp. tomato paste
½ tsp. each cinnamon, pepper and salt
1 lb (500 g) 16 to 20 shrimp, shelled and deveined
2 green onions, thinly sliced
1 lime, cut into wedges
In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.
Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.
Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.
Enjoy immediately. Serves 4-6.