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  • Blackened Shrimp with Coconut Cilantro Chutney

    1 vote
    Blackened Shrimp with Coconut Cilantro Chutney
    Prep: 20 min Cook: 8-10 min Servings: 2
    by BearNakedBaker
    125 recipes
    >

    Ingredients

    • Cajun Blackening Seasoning Mix
    • Makes ¼ cup
    • 11/2 tablespoons smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon ground dried thyme
    • 1 teaspoon ground black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon white pepper
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 16 Shrimp cleaned (I ALWAYS remove tails)
    • 1 cup cooked brown rice (kept warm)
    • Cilantro/Coconut chutney:
    • 3/4 cup shredded coconut
    • 3/4 cup fresh cilantro
    • 1 small diced Serrano Chile
    • 4oz. clam juice
    • also need:
    • 1 cup thawed frozen peas
    • 6oz Greek yogurt

    Directions

    1. Mix blackening season mix. Toss shrimp in blackening season to coat. Grill 5-7 minutes.
    2. Gently heat yogurt with peas and toss with shrimp.
    3. Place a 1/2 c rice on 2 plates. Spoon shrimp on rice.
    4. Place chutney on the side.
    5. Serve with a nice fresh veggie....(asparagus)
    6. To make chutney, place all ingredients in food processor and pulse to desired consistency. Squeeze 1/2 lime over chutney to serve.
    7. 3/4 cup shredded coconut
    8. 3/4 cup fresh cilantro
    9. 1 small diced Serrano Chile
    10. 4oz. clam juice

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