Shrimp And Tomato-Ginger Chutney Bites
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
49
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 pinch
Cayenne Pepper1 pinch
Curry Powder1
Lemon1 tbsp
Unsalted Butter1 tbsp
Vegetable Oil1 tsp
Coriander Seed1 tsp
Cumin Seed1 tsp
Fennel Seed1 tbsp
Tomato Paste1 tbsp
Apple Cider Vinegar1 tsp
SugarDirections:
1
Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6
2
Fill a medium bowl with ice water
3
Bring a medium pot of generously salted water to a boil
4
Squeeze the juice from the lemon half into the water
5
Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes
6
Transfer the shrimp to the ice water to cool for a few minutes
7
Remove the toothpicks, and refrigerate the shrimp until ready to serve
8
(The cooked shrimp can be refrigerated for up to 1 day
9
) Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute
10
Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer
11
Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes
12
Let the chutney cool completely
13
(The chutney can be refrigerated up to 2 days
14
) Dry the shrimp, and arrange them on a serving platter
15
Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf