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African Spiced Shrimp with Tabbouleh and Tomato Chutney

For Tabbouleh
8 oz Tabbouleh
4 oz Mixed vegetables; chopped scallions, parsley and mint, 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 tb Tomato paste
1 oz Honey
2 oz Rice wine vinegar
1 Pinches cayenne pepper
Salt and pepper to taste
Olive oil
Crushed cumin
Coriander
Cayenne pepper
Curry powder
Ginger powder
Allspice
Tumeric
Chili powder
12 lg 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


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