Resolutions be damned. Everyone is at the gym. It is highly annoying and making me grumpy. I am in need of a lifestyle change and the New Year really doesn’t have anything to do with it. 🙂 I just want everyone else to leave the gym, so I can work out in peace and quiet and actually get hold of a machine I want to use. So until the gym clears out, I am going to try and eat healthier meals. And when I can go back to the gym without getting trampled, I will resume my regular diet because I am working out again. Basically other people’s resolutions are messing with my life. But fortunately, resolutions are made to be broken (I have mastered the art), and the gym will soon clear out. I give everyone about 6 weeks.
This tandoori shrimp, is a good recipe whether you are on a “New Year resolution diet” or not. We published it a few months back in the San Jose Mercury and then I forgot all about it. I see it making be big comeback. The family loves it, it is easy to make, plus it is healthy – what else can one ask for? Okay, it is sort of healthy, it is extra delicious with some of my spiced creamed spinach. If you must, you can omit the cream in the spinach, but it does take some of the fun out of life. Served with a side of basmati rice pilaf, it is just what the New Year ordered. Good, wholesome, flavorful, real food!
- 20 large shrimp (about 1 pound), peeled and deveined
- 1/2 cup plain Greek yogurt (full- or low-fat)
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon carom seeds (optional)
- 1 tablespoon vegetable oil
- Salt, pepper to taste
1. Cover your bamboo skewers with water; let soak. Wash and dry shrimp.
2. Mix all the marinade ingredients in a bowl. Pour marinade over shrimp; marinate for 30 minutes at room temperature.
3. Preheat oven to 425 degrees. Thread shrimp on skewers
4. Bake skewers for 8 minutes, rotating them halfway through the cooking time. Broil on high for 2 to 3 minutes to crisp the edges. Serve hot with lemon wedges