by Chef Hemant Mathur
Chef Hemant Mathur, the first Indian chef in the US to be awarded a Michelin Star, has transformed the Indian dining experience over his 30 year career.
1 Tbsp ginger-garlic paste
2 Tbsp hung yogurt
1 lemon, juiced
2 Tbsp olive oil
¾ Tsp turmeric
1 Tsp cayenne or chili powder
1 Tsp garam masala
1 Tsp salt
1 Tbsp chickpea flour
12 (U8-10 count) colossal shrimp
Combine all the ingredients, except the shrimp, in a mixing bowl.
Leaving the shrimp tails intact, remove the shells from the shrimp; and then devein and butterfly them.
Add the shrimp to the bowl and marinate in the refrigerator for 1 hour.
Preheat oven to 400° F.
Lay the shrimp on a baking sheet and bake for 8 to 10 minutes.
Makes 4 Serving
Chef HEMANT MATHUR
NEW YORK CITY, NY & MIAMI, FLA
Chef Hemant Mathur, the first Indian chef in the US to be awarded a Michelin Star, has transformed the Indian dining experience over his 30 year career. Along with being featured at the James Beard House, he has opened several well known ground breaking restaurants both in NY & Florida, Chef Hemant Mathur is respected by his peers internationally as the "Tandoor Master".
Q: How would you describe your style of cooking?
A: Classical flavors with modern plating
Q: Do you have a signature dish?
A: Tandoori Lamb Chops
Q: What is your favorite ingredient to cook with?
A: Saffron. The flavor profile is robust
Q: Is there a Chef that you admire?
A: Thomas Keller
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: The beer provides a nice light balance to the food