Spicy Grilled Shrimp With Tamarind Orange Chutney


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


Spicy Grilled Shrimp With Tamarind Orange Chutney
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.