African Spiced Shrimp with Tabbouleh and Tomato Chutney
| Yield: | 1 Servings |
| Categories: | Seafood |
| FOR TABBOULEH | ||
| 8 | oz | Tabbouleh |
| 4 | oz | Mixed vegetables; chopped scallions, parsley and mint, diced tomatoes, celery and sweet red peppers |
| 1 | oz | Lemon juice |
| Salt and pepper to taste | ||
| FOR CHUTNEY | ||
| 6 | oz | Golden raisins |
| 5 | oz | Diced golden apples |
| 3 | oz | Fresh ginger |
| 2 | oz | Chopped fresh tomato |
| 1 | tb | Tomato paste |
| 1 | oz | Honey |
| 2 | oz | Rice wine vinegar |
| 1 | Pinches cayenne pepper | |
| Salt and pepper to taste | ||
| Olive oil | ||
| Crushed cumin | ||
| Coriander | ||
| Cayenne pepper | ||
| Curry powder | ||
| Ginger powder | ||
| Allspice | ||
| Tumeric | ||
| Chili powder | ||
| 12 | lg | Shrimp; cleaned and deveined |
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