Main Dishes

Tandoori Shrimp with Lemon-scented Slaw


This aromatic shrimp and slaw is great way to get dinner on the table in a flash (it’s faster than takeout!). Watch it become a weeknight staple in no time.

Whisk 1/4 cup canola oil with 2 tbsp each lemon juice and chopped cilantro and 1/2 tsp each cumin seeds and salt in a large bowl. Stir in 6 cups thinly sliced green cabbage and 1/2 English cucumber, peeled, seeded and finely chopped. Set aside. Purée 1 coarsely chopped small onion with 2 garlic cloves, 1 tbsp each chopped fresh ginger, curry powder, paprika and lemon juice and 1/2 tsp salt in a food processor. Heat a frying pan over medium. Add 2 tsp canola oil, then onion mixture. Cook until sauce starts to simmer, 4 to 5 min. Rinse a 340-g pkg thawed large peeled raw shrimp and pat dry with paper towels. Add shrimp to pan, stirring often, until they turn pink, 4 to 5 min. Stir in 1 cup plain 6% Balkan-style yogurt and cook just until warmed through, 2 min. Remove from heat and sprinkle with 2 tbsp chopped cilantro.

Low-and-slow baked baby back ribs feature a zesty dry rub, sweet and tangy barbecue sauce, and tender, fall-off-the-bone meat! There's no need to tend to a grill or a smoker, because the oven does all of the work. Serve the southern oven baked baby back ribs alongside coleslaw, cornbread, collard greens or mac and cheese for an easy dinner that the whole family will love!

Dry Rub:
1 c brown sugar
1/3 c smoked paprika
1/4 c kosher salt
8 t chili powder
8 t onion powder
8 t garlic powder
2 racks baby back ribs ( about 3.5 lbs. total )
1 c bbq dry rub
bbq sauce ( for basting and serving )
  • Adjust the oven rack to the middle position. Preheat the oven to 300° F. Line a rimmed baking sheet with aluminum foil.
  • In a medium bowl, stir together the ingredients for the dry rub. Set...
    See the full directions on my site


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