AMERICAN Foods: Spicy Grilled Shrimp

Spicy Grilled Shrimp

Ingredients

• 1-1/2 lb. fresh or frozen, peeled and deveined extra-large shrimp
• 1/4 cup orange marmalade
• 1/4 cup honey
• 2 to 3 tsp. Cajun seasoning
• 1 Tbsp. olive oil
• 2 cups hot cooked rice

Directions

1. Thaw shrimp, if frozen. If using wooden skewers, soak in water for 1 hour. Rinse shrimp; pat dry. For sauce, in a small saucepan stir together marmalade, honey, and 1/2 teaspoon of the Cajun seasoning; set aside.
2. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl combine oil and remaining Cajun seasoning. Pour marinade over shrimp. Seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally.
3. Drain shrimp, discarding marinade. Thread shrimp onto skewers. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)
4. Stir marmalade sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with sauce drizzled over. Serve with hot cooked rice. Makes 4 servings.

PAKISTANI Foods: Chicken Afghani

Chicken Afghani

Ingredients:
1 chicken-cut into pieces
1 tbsp magaz (melon seed)
1 cup kaju (cashew nuts)
1 tbsp khus khus (poppy seed)-soaked for 1 hour
1 cup cream
2 tbsp butter
2 tsp powdered black pepper
5-6 chhoti elaichi
salt to taste
Method:
Grind together the magaz, kaju, khus khus, pepper and elaichi.
Prick the chicken pieces in 2-3 places.
Mix with the rest of the ingredients and marinate for 5-6 hours.
Grill in a tandoor or electric grill till golden and serve hot.