Continuing in my flight of Indian fantasy I decided on yet another great party food. Yes, skewers again.

To be honest they are fun for guests and really not quite as much work as it sounds especially if you have a helper. Tikka Masala might be the most famous Indian dish that springs to mind. It becomes Masala, so I am told, with the addition of cream. The bold spices in this dish aren’t hot, but they do wake your palate up. And lets face it, everyone who isn’t allergic to them loves shrimp.

It’s a colorful dish that becomes even more so with the bell pepper that compliments the flavor so nicely. A small diced red onion would be wonderful on the skewer as well, but I do love a nice meaty mushroom. If you can’t grill outside this dish works great on your indoor grill pan or electric grill just make sure they are hot and ready when you go to cook.

Shrimp Tikka Masala

For the Marinade

1 cup unflavored yogurt

2 tbsp fresh cilantro,

          tomato paste

1 tbsp minced ginger,

           lemon juice,

    red pepper,

    coconut cream

1 tsp coriander,

    cumin,

    ground mustard,

    turmeric,

    garam marsala

3 cloves of Garlic, Minced

Salt and pepper to taste

For the Skewers

½ lb shrimp, peeled and deveined

1 orange bell pepper diced into small cubes

baby bella mushrooms

skewers

First make sure things are nearly even in size and that your skewers aren’t to big. Skewers that are to big will ruin your mushrooms. Also if the sizes aren’t even something may not fully cook because it isn’t touching the heat. Then stir together and combine the marinade in a pan big enough to submerge the skewer in. Dip each skewer in the marinade and roll it to coat thoroughly. Then place all the skewers in a large container and pour the marinade over them. Let this rest in the fridge, covered for 1 to 2 hours. Remove them and grill at medium high heat until the shrimp is done. Serve with a sprig of cilantro or on a bed of seasoned rice.

The Tourist

Ingredients

1 oz good bourbon (Wild Turkey 101, Four Roses, or Bulliet)

1 ½ oz blood orange juice

¾ oz St. Germain

Dash Peychaud’s bitters

Garnish: blood orange wheel

Shake together over ice and strain into a chilled cocktail glass. Garnish and enjoy, this drink works best with fresh blood orange juice.

I call this cocktail the Tourist because the flavors come from all over. Blood oranges from Sicily, St. Germain from France, Bourbon from Kentucky, and Peychaud’s bitters from Louisiana. St. Germain may be the hardest to find in Alabama, look for it in the nicer liquor stores and enjoy within 6 months of opening.

It’s one of the best things I have ever tasted and an excellent sipper by itself. Blood oranges, or moro, are in season and they are things of beauty. Look for Peychaud’s bitters online or in the liquor stores where you find your St. Germain. They have a bright vanilla, anise taste, and cannot be replaced by Angostura.

These two treats are sure to class up your next party or dinner. Out with the old and in with the bold is a great way to think when creating new favorites at gatherings.