This recipe works beautifully with shrimp, chicken or lamb
Looking for an easy and flavorful way to kick off grilling season? Try our tandoori shrimp! This dish will fill your patio with the aroma of Indian spices. Not a shrimp fan? Substitute boneless, skinless chicken breasts or leg of lamb cubes with all fat removed. Either way, keep in mind that crushed pepper flakes are quite hot, so start with the lesser amount and taste the yogurt marinade before adding more.
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1 pound extra-large shrimp, shelled and de-veined
Paprika
For marinade
2 garlic cloves, sliced
½-inch piece fresh ginger, peeled and sliced
Juice of 1 lime
¼ teaspoon ground turmeric
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
Dash of ground nutmeg
¼ teaspoon kosher salt, optional
¼ to ½ teaspoon crushed red pepper flakes
1 cup nonfat yogurt
Makes 4 servings
Per serving:
Calories 150 (9% calories from fat)
Total fat: 1.5g
Saturated fat 0g
Protein 27g
Carbohydrates 7g
Dietary fiber <1g
Cholesterol 220mg
Sodium 290mg
Potassium 240mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)
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