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African Spiced Shrimp With Tabbouleh And Tomato Chutney


Course : Shrimp
Source:
Serves: 1
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Ingredients:


---for tabbouleh---

8 ounces tabbouleh

4 ounces mixed vegetables; chopped scallions, diced tomatoes, celery, red peppers, parsley

1 ounce lemon juice

1 teaspoon salt and pepper to taste

---for chutney---

6 ounces golden raisins

5 ounces diced golden apples

3 ounces fresh ginger

2 ounces chopped fresh tomato

1 tablespoon tomato paste

1 ounce honey

2 ounces rice wine vinegar

1 pinches cayenne pepper

1 teaspoon salt to taste

1 teaspoon pepper to taste

1 tablespoons olive oil

1/2 teaspoon crushed cumin

1/2 teaspoon coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon curry powder

1/2 teaspoon ginger powder

1/2 teaspoon allspice

1/2 teaspoon turmeric

1/2 teaspoon chili powder

12 large shrimp -- cleaned and deveined
 

Preparation / Directions:


Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet red peppers and mint. When done add lemon juice and salt and pepper to taste. In a small sauce pot, combine chutney ingredients. In a medium sauce pan, combine all of the chutney ingredients. Cook over medium heat until reduced to half. Cool chutney to room temperature before serving. Marinate shrimp in oil and spices for X amount of time. Grill or pan sear shrimp. Yield: 4 servings Courtesy of Chef Michael Navarro of Sugar Bar

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