Indian shrimp is an absolutely delicious appetizer and it is easy to make. This recipe is suitable for 4 people. I use Argentine wild prawns, which are very similar to scampi.
20 raw, Argentine wild prawns
4 tablespoons lime juice
1 ts salt
2 tablespoons fresh, finely chopped coriander
1 teaspoon chili powder
3 tablespoons neutral oil
1 teaspoon crushed garlic
1 1/2 teaspoons brown sugar
If the wild shrimp has shells on, it should be taken off. Take out the string by making an incision along the back and pulling it out.
Mix together all the ingredients for the marinade in a refractory bowl and stir well together. Put in the wild shrimp and leave cold in mine. 1 hour, then the flavors get set. Put the bowl in the oven at 250 degrees for about 10 – 15 minutes. Stir a couple of times during baking. Spread the Indian shrimp plates and serve. It goes well with nan bread for Indian shrimp and preferably some yogurt.
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