African spiced shrimp with tabbouleh and tomato chutney

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



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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