Saffron Potato and Sweet Pea Risotto topped with Tandoori Shrimp kebabs (Purple Onion Green and red Bell Pepper, green apple, pomegranate and watercress salad)
Tandoori Shrimp
Ingredients
- 8 Large Shrimps ( Deveined )
- ½ Tsp of Salt
- ½ Tsp of Black Pepper
- ½ Tsp of Minced garlic
- 2 Tbsp of Chopped parsley
- 1 Tsp of Chandon Beni
- 2 Tbsp of Chief Tandoori Spice
- ¼ Cup of Natural Yogurt
Saffron Sweet Pea Risotto
Ingredients
2 Tbsp of Veg Oil
1 Tbsp of Minced Garlic
1 Tbsp of Minced Onions
1 Tbsp of Minced Pimento
¼ cup of White Wine
2 Cups of Small Diced Potato
¾ Cup of Coconut Milk
¼ cup of Veg Stock
1 Tbsp of Chief Turmeric (Saffron )
½ Cupof Frozen Sweet Peas
Salt and Black Pepper to taste.
Pomegranate Water Cress Salad.
Ingredients
1 Ripe Pomegranate
½ cup of Picked Water Cress Leaves
¼ Cup of Julienned Purple Onions
¼ Cup of Julienned Yellow Bell Peppers
2 Tbsp of Olive Oil
Salt and Black Pepper to taste
Procedure
Place shrimp into a medium mixing bowl, season with salt and pepper. Add garlic parsley and chadon beni. Mix and add the tandoori spice. Rub spice mix into the shrimp properly and then add the yogurt and stir to coat shrimp evenly. Let marinate for at least 10 minutes. Skewer four shrimp on each wooden stick and place on a saucer. Preheat your grill to high or even a flat iron top grill will work. Place skewers on the grill and cook shrimp 1 ½ minutes on each side or until cooked. Remove and set aside.
For the Saffron Infused Sweet pea Risotto, place a medium sauté pan over high heat. Add the oil and sauté the aromatics for about two minutes until fragrant. Add the white wine and cook for an additional minute. Add the diced potato and sauté, followed by the coconut milk, stock and saffron. Stir and bring to a boil. Simmer for and stir every five minute on low heat to ensure potato cooks evenly. You may add a little more stock if you the liquid is evaporating quickly. Taste the potatoes from time tot time to ensure they are soft but firm and season with salt and pepper and add the frozen peas and stir to combine. Remove from the stove and set aside. The Potato risotto should be loose with slight thickness
For the Pomegranate Water Cress Salad, add the ingredients into a medium mixing bowl, drizzle the olive oil on top and season with salt and black pepper. Toss lightly and serve with meal.
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