Serve shrimp with Tomato Chutney and Orange Olive Mint Salad.
Directions for: Seed Crusted Shrimp with Tomato Chutney
Ingredients
Shrimp1 lb(s) 26/30 shrimp, peeled, tail on, deveined
1 Tbsp olive oil
tsp coriander, seed, coarsely, cracked
1 tsp cumin, seed, coarsely, cracked
coarse salt
tsp freshly cracked black pepper
Tomato Chutney1 Tbsp olive oil
1 large onion, chopped
2 garlic, cloves, thinly, sliced
tsp chopped freshly ginger
4 large plum tomato, peeled, chopped
tsp coriander, seed, coarsely, ground
tsp seed cumin, coarsely, ground
1 tsp pomegranate molasses
1 Tbsp brown sugar
pinch cayenne pepper
salt, to taste
juice of half a lime
1 Tbsp chopped fresh mint
Directions
Shrimp1. Rub shrimp with olive oil.
2. Combine remaining spices and ingredients for the crust in a bowl and blend well.
3. Coat shrimp with spice blend. Refrigerate until ready to cook.
4. When ready, grill shrimp on high for 2 to 3 minutes until shrimp start to curl and turn pink.
Tomato Chutney1. In a large skillet, heat olive oil over medium high heat. Saut onion for 4 to 5 minutes until very soft and golden. Add the garlic and ginger. Reduce to low heat. Continue to saut for about 3 more minutes until the garlic is soft. Do not brown.
2. Add remaining ingredients and increase to high heat until mixture comes to a boil. Reduce to low heat. Cover and simmer for about 20 minutes until relish is thick and most of liquid has evaporated.
3. Adjust seasoning if needed. Add the fresh mint.
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