Ingredients
For Shrimp:
- 1/2 cup garam masala
- 3 tablespoons coriander
- 2 tablespoons turmeric
- 4 cloves garlic
- 1 (2-inch) piece of ginger, peeled and thinly sliced
- 1 to 2 teaspoons sriracha sauce
- 4 pounds large shrimp, peeled and deveined
For the Chutney:
- 16 ounces (475 ml) Florida orange juice
- 16 ounces tamarind purée
- 1 small red onion, thinly sliced
- 2 tablespoons water, ice cold
- 1 tablespoon cornstarch
- 2 Florida oranges, segmented
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh cilantro, chopped
Preparation
For the Shrimp:
Combine garam masala, coriander, turmeric, garlic, ginger and sriracha sauce in food processor; purée until smooth. Rub mixture onto shrimp; marinate for 30 minutes. Grill shrimp and serve with Tamarind Orange Chutney.
For the Chutney:
Heat orange juice, tamarind purée and red onion in a saucepan over medium heat; bring to a boil. Lower heat; cook until reduced by about one-third. In small bowl, whisk together water and cornstarch until dissolved; whisk in 1 cup hot orange juice mixture; pour cornstarch mixture into saucepan. Add oranges, coriander, cumin, ginger and cilantro to saucepan; stir well and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat and cool.
