New Recipes Seed Crusted Shrimp with Tomato Chutney - ★Cooking Recipes★

Serve shrimp with Tomato Chutney and Orange Olive Mint Salad.
Directions for: Seed Crusted Shrimp with Tomato Chutney

Ingredients

Shrimp

1 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 Chutney

1 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

Shrimp

1. 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 Chutney

1. 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.

See more: Grill, Appetizer, Tomatoes, Party Favourites, Shellfish, African, Saute