Grilled shrimp with citrus chutney
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shrimp, peeled and deveined |
| Juice of 1 lime | ||
| 2 | Mint leaves | |
| 2 | Dill sprigs | |
| 2 | Cloves garlic, sliced | |
| 3 | tablespoons | Citrus-pepper-dill aquavit |
| Canola oil | ||
| 1 | Clove garlic, chopped | |
| ⅓ | Red pepper, finely diced | |
| 1 | Shallot, chopped | |
| ½ | teaspoon | Finely chopped fresh ginger |
| 4 | tablespoons | Grapeseed oil |
| Juice of 1/2 lime | ||
| 1 | Lime, peeled and sectioned | |
| 1 | Pink grapefruit, peeled and sectioned | |
| 1 | Orange, peeled and sectioned | |
| 1 | Lemon, peeled and sectioned | |
| 1 | teaspoon | Mustard, preferably Chinese |
| 2 | teaspoons | Sherry vinegar |
| 6 | Sprigs dill, chopped | |
| 1 | tablespoon | Citrus-pepper-dill aquavit |
| Tabasco Sauce, to taste | ||
| 8 | tablespoons | Cooked long grain rice |
| 2 | tablespoons | Plain yogurt |
| 4 | Basic leaves, sliced | |
Directions
SHRIMP
CITRUS CHUTNEY
RICE
Shrimp: Place shrimp in a large shallow bowl. Combine lime juice, mint leaves, dill, garlic, and 2 tablespoons aquavit with enough canola oil to completely cover shrimp. Let marinate overnight.
Remove shrimp from marinade and pat dry on a dish towel.
Grill on a hot grill for 1 minute on each side. Place grilled shrimp in a hot frying pan. Pour remaining aquavit over shrimp and cook for minutes.
Citrus Chutney: In a 12" saute pan, saute garlic, red pepper, shallot and ginger in 2 tablespoons grapeseed oil. Squeeze in lime juice and set aside to cool.
Combine garlic with remaining ingredients in a mixing bowl. Add Tabasco Sauce, to taste.
Rice: Combine ingredients in a bowl and mix well.
To Serve: Divide rice into four portions. Put one rice serving on a plate, and place four grilled shrimp on top. Garnish with chutney, and salad of mache or arugula, basil, mint leaves and sprouts. Drizzle with dill oil and serve.
NOTES : A traditional Swedish dish that has many Swedish ingredients. From Good Morning America 2/24/97, via AOL. Recipe by Marcus Samuelsson, Chef of AQUAVIT in New York City. MC formatted 2/26/97 by MsRooby@...
Recipe by: Good Morning America 2/24/97 Posted to MasterCook Digest V1 #218 by "Rooby" <MsRooby@...> on Feb 26, 1997.