African Spiced Shrimp w/Tabbouleh & Tomato Chutney
Categories: African, Ginger, Shrimp, Rice Wine, Seafood
FOR TABBOULEH
8 ounces of Tabbouleh
4 ounces of Mixed vegetables, chopped
1 ounce of Lemon juice
Salt and pepper to taste |
Instructions:
FOR CHUTNEY
6 ounces of Golden raisins
5 ounces of diced golden apples
3 ounces of fresh ginger BIGGSuperstore.com
2 ounces of chopped fresh tomato
1 tablespoon of tomato paste
1 ounce of honey
2 ounces of 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 BIGGSuperstore.com
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 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@ix.netcom.com S: 4 Recipe by: DINING AROUND SHOW #DI1339 Posted to MC-Recipe Digest V1 #919 by Emily Griffin <emgriffi@ix.netcom.com> on Nov 22, 1997
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