Garam Masala Shrimp W/ Lemon-raita Shooter

Garam Masala Shrimp W/ Lemon-raita Shooter


SHRIMP
1 lb of peeled (tail on) deveined black tiger shrimp (13-15)
1 tbsp garam masala
1 tsp brown sugar
¼ onion finely chopped
1/2 tsp mustard seed
2 tsp veg oil
30g butter
salt & pepper to taste

RAITA
2 cups Greek yogurt
½ a hot house cucumber, seeded
1 pinch of cumin or toasted cumin seeds
1 pinch of red chili powder (or paprika)
½ tsp honey
½ tbsp chopped cilantro
1 tsp chopped mint
2 tsp lemon juice
zest of 1 lemon
salt & pepper to taste

4 standard shot glasses

METHOD

In a bowl, toss the shrimp in the garam masala mixture and season well with salt and pepper. Heat a large pan to medium-high heat and add the oil once hot. Add the mustard seeds and let them pop for 15-20 seconds before adding the onion. Fry the onion for one minute and add the shrimp, cook for 1 minute on the first side, add butter and cook for another 30 seconds. Remove from the pan to a resting plate.

Finely grate the cucumber and squeeze out all moisture. Combine the cucumber and all other ingredients in a bowl and season with salt and pepper.

To serve, fill the shot glasses ¾ of the way with Raita and add the shrimp with the tail hanging out of the glass.