I have been adding Tandoori Shrimp on pizza, with orzo, and many other ingredients, but putting them on a simple salad has been my favorite. Adding a sweet and spicy nut was a new discovery for me, as I will be posting this soft caramel recipe soon.
This version of Tandoori Shrimp has Greek yogurt added to the seasoning, lime juice, and olive oil mixture. Simply marinate the shrimp for a few hours in the fridge and them grill them, cook in oven, or on the stove top. I sqeezed some lime and added olive oil to dress this salad with a dab of yogurt.
This whole salad with a nice fresh glass of ice tea or lemonade is great for beating this heat we are feeling in the north east.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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