Recipe by Cooking Light April 1998


Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Cut a lengthwise slit in each chile; discard seeds and stems. Combine chiles and boiling water. Cover and let stand 10 minutes. Drain chiles through a fine sieve over a bowl, reserving 1/2 cup soaking liquid. Place chiles, onion, and next 9 ingredients (onion through garlic) in a food processor; process until smooth. Combine chile mixture and reserved soaking liquid in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.

  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add juice, 1/4 teaspoon salt, and saffron; stir well. Cover and refrigerate.

  • Place tomatoes in a nonstick skillet over medium-high heat. Sauté 10 minutes or until lightly browned, and cool. Cut a slit in each tomato; mash gently. Discard seeds.

  • Preheat broiler. Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp. Brush shrimp with about 1/2 cup chile mixture; arrange shrimp on a broilerpan coated with cooking spray. Broil 6 minutes or until shrimp are done.

  • Place 1/2 cup yogurt mixture in a small heavy-duty zip-top plastic bag, and seal. Snip a tiny hole in 1 corner of bag; drizzle yogurt mixture over each of 6 plates. Arrange 1/3 cup watercress evenly over yogurt. Top with 3 shrimp and 4 tomatoes. Sprinkle with cilantro and chili powder.

Nutrition Facts

127 calories; calories from fat 13%; fat 1.9g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.5g; protein 15.4g; carbohydrates 13g; fiber 2.7g; cholesterol 87mg; iron 2.3mg; sodium 265mg; calcium 140mg.