african spiced shrimp with tabbouleh and tomato chutney

Categories
*md
Seafood
Tvfn
Yield
1 Servings
MeasureIngredient
8 ounces Tabbouleh
4 ounces Mixed vegetables; chopped scallions, parsley and mint, diced tomatoes, celery and sweet red peppers
1 ounce Lemon juice
  Salt and pepper to taste
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
Pinches cayenne pepper
  Salt and pepper to taste
  Olive oil
  Crushed cumin
  Coriander
  Cayenne pepper
  Curry powder
  Ginger powder
  Allspice
  Tumeric
  Chili powder
12 larges Shrimp; cleaned and deveined

FOR TABBOULEH

FOR CHUTNEY

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 till 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

NOTES : (Courtesy of Chef Michael Navarro of Sugar Bar) Posted by Emily Griffin - emgriffi@... S: 4

Recipe by: DINING AROUND SHOW #DI1339 Posted to MC-Recipe Digest V1 #919 by Emily Griffin <emgriffi@...> on Nov 22, 1997

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