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Recipe: African Spiced Shrimp With Tabbouleh And Tomato Chutney
Similar Categories: African, Spiced, Shrimp, Tabbouleh, Tomato, Chutney
***for tabbouleh***
8 ounces tabbouleh
4 ounces mixed vegetables; chopped scallions -- parsley
-- diced tomatoes
-- celery and sweet
-- red peppers
1 ounce lemon juice
salt and pepper to taste
***for chutney***
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 pinches cayenne pepper
salt and pepper to taste
olive oil
crushed cumin
coriander
cayenne pepper
curry powder
ginger powder
allspice
turmeric
chili powder
12 large 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 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
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: African, Spiced, Shrimp, Tabbouleh, Tomato, Chutney
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