Tandoori Twist

I really like to look through the appropriate month sections of the Cooking Light cookbooks to find meals. They typically use more seasonal ingredients, which I always want to take advantage of. While flipping through the July section, I found a recipe for Chipotle Tandoori Shrimp Wraps that intrigued me from the get-go. Adam ate the meal as it appears in the recipe. I simple created a veggie version by substituting tofu slices for the shrimp. The only other aspect of the recipe we changed was that we broiled the shrimp and tofu. We would have grilled them, but we ran out of propane for our grill. Oh well. They were quite delicious regardless!


Chipotle Tandoori Shrimp Wraps (Cooking Light, July 2006)

1 1/2 cups plain low-fat yogurt, divided
2 Tbs. minced peeled fresh ginger
2 Tbs. minced garlic
2 Tbs. fresh lemon juice
1 Tbs. fresh lime juice
1/2 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1 tsp. adobo sauce
2 chipotle chiles, canned in adobo sauce, seeded and minced
1 1/2 lbs. medium shrimp, peeled and deveined
cooking spray
8 (7-inch) flatbreads (such as Flatout)
1 cup diced peeled mango
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 thinly sliced fresh jalapenos peppers
8 lime wedges

1. Combine 1 cup yogurt, ginger, and next 9 ingredients in a large zip-top plastic bag; seal bag. Toss well to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
2. Prepare grill.
3. Remove shrimp from bag; discard marinade. Thread shrimp evenly onto 8 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray, and grill 2 minutes on each side or until done. Let shrimp stand 5 minutes. Remove shrimp from skewers. Divide shrimp evenly among 8 flatbreads. Top each serving with 2 Tbs. mango, 1 Tbs. onion, 1 1/2 tsp. cilantro, and 1 Tbs. yogurt. Divide jalapeno evenly among flatbreads; roll up. Serve with lime wedges.