Shrimp in Yogurt sauce

The shrimp marinated in yogurt, coriander and ginger was a big success. Just a hint of heat, a little sour zest from the Greek yogurt, all in a creamy sauce that doubled nicely as a dipping sauce. Served along side fresh snap peas sauteed in olive oil and tossed with toasted almond slivers and sea salt, and a five grain mix from Trader Joe's, it was both exotic and comforting, perfect for an ultra cold Minnesota January night. 

Alas, no pictures to share, thanks to a few technical glitches, so you'll have to trust me. It was as pretty as it was delicious. 

Yogurt Marinade with Ginger and Coriander

(from The New American Plate Cookbook) 

1 1/2 cups plain, low-fat yogurt (I used non-fat Greek yogurt)

2 Tbsp lemon juice 

1/4 tsp cayenne pepper (I used a bit less)

2 tsp minced garlic

2 tsp ground coriander

1 tsp ground turmeric

2 tsp minced ginger

salt to taste

In a blender or food processor, blend all ingredients at low speed until well blended. Divide the mixture in half. Place half the mixture in a nonmetal dish. Add food to be marinaded (I used half pound of shrimp) and place in refrigerator for up to an 1 hour, occasionally turning the food. 

I grilled marinated shrimp in a grill pan without oil until pink and slightly charred, about 8 minutes. They were cooked perfectly thanks to the moisture from the marinade. 

The rest of the mixture can be used as dip for grilled food and sides.