Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Tabbouleh |
| 4 ounces | Mixed vegetables; chopped scallions, parsley and mint, diced tomatoes, celery and sweet red peppers |
| 1 ounce | Lemon juice |
| \N \N | 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 |
| 1 \N | Pinches cayenne pepper |
| \N \N | Salt and pepper to taste |
| \N \N | Olive oil |
| \N \N | Crushed cumin |
| \N \N | Coriander |
| \N \N | Cayenne pepper |
| \N \N | Curry powder |
| \N \N | Ginger powder |
| \N \N | Allspice |
| \N \N | Tumeric |
| \N \N | 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