Every so often you can throw a few ingredients together and make something magical. Usually this happens on nights when you don’t have a plan for dinner, but I struck the jackpot this week when I committed to using a jar of Major Grey Chutney that had been sitting in the back of my pantry, unopened, for at least a year. My typical response is to take a quick picture to text to my family, but thanks to the wonders of blogging, I get to share Major Grey’s Shrimp Cocktail with all of you now! And I’m really serious about this dish. I made this two days in a row just to confirm that it is as awesome as I originally thought. And it is.
Shrimp cocktail always sounds fancy to me, but this is not fancy food. In fact, it is the anti-fancy. (That means messy.) The shrimp are marinated in a yogurt sauce that leaves a mess all over your grill pan. Potentially a mess to clean up, but you won’t care once you start eating (ahem, inhaling) this dish. Your fingers will get messy too, despite keeping the tail on the shrimp to use as a miniature handle. Finger foods are the best.
|Major Grey’s Shrimp Cocktail|| |
- 1 lb shrimp, as large as possible
- ¼ cup plain yogurt
- 1 teaspoon garam masala
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ cup plain yogurt
- ¼ cup Major Grey Chutney, chopped if it is very chunky
- Devein and peel shrimp, leaving the tail on.
- Mix yogurt, garam masala, garlic and ginger together in a large mixing bowl.
- Toss shrimp into the yogurt sauce, coating all of the shrimp.
- Allow the shrimp to marinate in the refrigerator for at least 15 minutes, up to 2 hours.
- Heat a griddle pan and coat with a neutral oil.
- Once hot, add shrimp and heat until the side start to brown. This may need to be done in batches depending on the side of your pan.
- Flip shrimp and allow the other side to brown.
- Shrimp are done when they are opaque.
- Mix ingredients together thoroughly.