African Spiced Shrimp with Tabbouleh and Tomato Chutney

Seafood

Servings: 4 Source: (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 Original recipe from Squirrel's RecipeML Archive - http://dsquirrel.tripod.com/recipeml/indexrecipes2.html

Ingredients

224 grams Tabbouleh
112 grams Mixed vegetables
1 ounce Lemon juice
Salt and pepper
168 grams Golden raisins
140 grams Golden apples
84 grams Ginger
56 grams Tomatoes
1 tablespoon Tomato paste
1 ounce Honey
56 grams Rice wine vinegar
1 Pinches cayenne pepper
Salt and pepper
Olive oil
Cumin
Coriander
Cayenne pepper
Curry powder
Ginger powder
Allspice
Tumeric
Chili powder
12 large Shrimp

Description

Interesting chutney recipe with shrimp

Directions

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.