African spiced shrimp with tabbouleh and tomato chutney

1 Servings

Ingredients

QuantityIngredient
8ouncesTabbouleh
4ouncesMixed vegetables; chopped scallions, parsley and mint, diced tomatoes, celery and sweet red peppers
1ounceLemon juice
Salt and pepper to taste
6ouncesGolden raisins
5ouncesDiced golden apples
3ouncesFresh ginger
2ouncesChopped fresh tomato
1tablespoonTomato paste
1ounceHoney
2ouncesRice wine vinegar
1Pinches cayenne pepper
Salt and pepper to taste
Olive oil
Crushed cumin
Coriander
Cayenne pepper
Curry powder
Ginger powder
Allspice
Tumeric
Chili powder
12largesShrimp; cleaned and deveined

Directions

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