African Spiced Shrimp With Tabbouleh And Tomato Chutney Recipe - Cooking Index
African Spiced Shrimp With Tabbouleh And Tomato Chutney Recipe - Cooking Index
| For Tabbouleh | ||
| 8 oz | Tabbouleh | |
| 4 oz | Mixed vegetables; chopped scallions - parsley diced tomatoes celery and sweet red peppers | |
| 1 oz | Lemon juice | |
| Salt and pepper to taste | ||
| For Chutney | ||
| 6 oz | Golden raisins | |
| 5 oz | Diced golden apples | |
| 3 oz | Fresh ginger | |
| 2 oz | Chopped fresh tomato | |
| 1 tablespoon | Tomato paste | |
| 1 oz | Honey | |
| 2 oz | Rice wine vinegar | |
| 1 x | Cayenne pepper | |
| Salt and pepper to taste | ||
| Olive oil | ||
| Crushed cumin | ||
| Coriander | ||
| Cayenne pepper | ||
| Curry powder | ||
| Ginger powder | ||
| Allspice | ||
| Turmeric | ||
| Chili powder | ||
| 12 | Shrimp - cleaned and (large) 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 until 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
Courtesy of Chef Michael Navarro of Sugar Bar
Source:
DINING AROUND SHOW #DI1339
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