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Indian Spiced Shrimp and Raita Paired with Alsace Riesling
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Indian Spiced Shrimp with Raita

The Indian spices of coriander, cumin, and turmeric with the shrimp make for a nice pairing with a lean dry Riesling from Alsace.
Course Appetizer
Cuisine Indian
Keyword Indian Spiced Shrimp with Raita
Servings 4 as an appetizer
Author adapted from "The Winemaker Cooks" by Christine Hanna

Ingredients

For the Shrimp

  • 1 lb. shrimp, peeled and deveined
  • 1/8 + cup extra virgin olive oil plus one tablespoon olive oil for sauting the shrimp
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground turmeric
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

For the Raita

  • 3/4 cup plain whole-milk yogurt
  • 1 small shallot, minced
  • 1/2 cup Persian or English cucumber, finely diced
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the Shrimp

  • In a medium bowl combine all the ingredients for the shrimp and stir to mix. Cover and refrigerate for at least one hour or up to three hours.
  • Remove the shrimp from the marinade. In a cast iron skillet over medium high heat add one tablespoon olive oil. When the oil is warm add the shrimp and sauté 2-3 minutes per side. Remove to a serving platter.

For the Raita

  • In a small bowl combine all the Raita ingredients and stir well to mix. Serve with the shrimp as a dipping sauce.