African Spiced Shrimp With Tabbouleh And Tomato Chutney

Recipe Ingredients

		For Tabbouleh
8 oz	227g	Tabbouleh
4 oz	113g	Mixed vegetables; chopped scallions - parsley diced tomatoes celery and sweet red peppers
1 oz	28g	Lemon juice
		Salt and pepper to taste
		For Chutney
6 oz	170g	Golden raisins
5 oz	142g	Diced golden apples
3 oz	85g	Fresh ginger
2 oz	56g	Chopped fresh tomato
1 tablespoon	15ml	Tomato paste
1 oz	28g	Honey
2 oz	56g	Rice wine vinegar
1 pinch		Cayenne pepper
		Salt and pepper to taste
		Olive oil
		Crushed cumin
		Coriander
		Cayenne pepper
		Curry powder
		Ginger powder
		Allspice
		Turmeric
		Chili powder
12		Shrimp (large) - cleaned and deveined

Recipe Instructions

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.

Source:
DINING AROUND SHOW #DI1339

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