• African Spiced Shrimp With Tabbouleh And Tomato Chutney

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    • 8 ounce Tabbouleh
    • 4 ounce Mixed vegetables, minced scallions, parsley and mint, diced tomatoes, celery and sweet red peppers
    • 1 ounce Lemon juice Salt and pepper to taste
    • 6 ounce Golden brown raisins
    • 5 ounce Diced golden brown apples
    • 3 ounce Fresh ginger
    • 2 ounce Minced fresh tomato
    • 1 Tbsp. Tomato paste
    • 1 ounce Honey
    • 2 ounce Rice wine vinegar
    • 1 pch cayenne pepper Salt and pepper to taste Extra virgin olive oil Crushed cumin Coriander Cayenne pepper Curry pwdr Ginger pwdr Allspice Tumeric Chili pwdr
    • 12 lrg Shrimp, cleaned and deveined


    1. Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet red peppers and mint. When done add in 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. Cold chutney to room temperature before serving. Marinate shrimp in oil and spices for X amount of time. Grill or possibly pan sear shrimp.
    2. Yield: 4 servings

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