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OCC makes Tandoori Shrimp in Heirloom Tomato Sauce

You'll find the recipe after the photo display.



Tandoori Shrimp with Roasted Heirloom Tomato and Butter Sauce in Puri

Recipe by Chef Hariprasad Dhatchinamoorthy, OCC alum
Shrimp marinade
1 pound shrimp
3 ½ ounce Greek yogurt, full fat
3 ½ ounce ghee or clarified butter
1 ½ tsp. ginger, peeled and minced
1 ½ tsp. garlic, peeled and minced
½ each turmeric, tandoori powder, lime juice
Salt and pepper to taste
Tomato butter sauce
1 pound fresh heirloom tomatoes from Farmington Farmers Market
1 tbsp. garam masala
1 tsp. Kashmiri chili powder
1 ounce whole butter
1 ½ tsp. ginger, peeled and minced
1 ½ tsp. garlic, peeled and minced
2 ounces tomato puree
1 tsp. fenugreek powder
3 tbsp. honey
1 oz heavy whipping cream
¼ cup cilantro, lightly chopped
To serve:
15 pani puri – readily available in any Indian market
1. Mix the yogurt, ghee, ginger, turmeric, tandoori powder, lime juice and salt and pepper in a bowl. Add the shrimp and marinate for at least one to two hours before grilling.
For Sauce:
Roasting tomatoes develops a deeper flavor. However. you may skip this step.  Sauce may be premade six days before serving.  
1. Preheat oven to 450 degrees. Place washed whole tomatoes on a roasting pan and cook until they start to lightly caramelize, about 15 minutes. 
2. Blend or food process tomatoes to puree.
3. Add blended tomato to saucepan. Add garam masala, pinch of salt and 1 tsp. Kashmiri chili powder and mix well. Cover and cook until the mixture thickens slightly and all of the flavors blend well. Strain.
4. Wipe or wash saucepan clean. On medium heat add butter, then ginger, garlic, and sauté until fragrant about one or two minutes. Add the strained tomato mixture from step 3, tomato puree, dried fenugreek powder, honey, mix well, and cook for approximately 20 minutes for flavor to marry. Add heavy whipping cream to sauce and add salt and pepper to desired taste. Add remaining chili based on spice preference.
To finish:
1. Pull shrimp out of marinade and grill quickly over a hot grill or grill plate –be sure you have a piece to cut open and ensure it is cooked through. 
2. Make a hole in the puri and add 1 tbsp of finished tomato sauce. Place the shrimp inside and serve garnished with cilantro.