Indian inspired chai-brined grilled shrimp and mango skewers. Best serve with Indian flatbreads (naan).
Ingredients
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-
3 cups water
-
2 tablespoons sugar
-
1 tbsp kosher salt
-
2 tablespoons fresh ginger grated, peeled
-
1/2 tsp white peppercorns crushed
-
8 whole cardamom pods crushed
-
6 whole cloves
-
1 bay leaf
-
1 (3-inch) cinnamon stick broken
-
2 tablespoons black tea leaves (such as Darjeeling)
-
1 cup ice cubes
-
32 large shrimp (about 1 1/2 pounds) peeled and deveined
-
2 large ripe mangoes peeled, each cut into 8 (2-inch) pieces
-
Cooking spray
-
1/2 cup green onions sliced
-
8 Indian flatbreads (naan)
Recipe Method
1. Combine first 9 ingredients in a
large saucepan; bring to a boil. Cover,
reduce heat, and
simmer 15 minutes.
2. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.
3. Add shrimp to water mixture; chill 20 minutes.
4. Prepare grill.
5. Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels.
6. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.
7. Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done.
8. Sprinkle with sliced green onions. Serve with flatbread.
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