Recipe - African Spiced Shrimp With Tabbouleh And Tomato Chutney

FOR TABBOULEH
8 ounce Tabbouleh
4 ounce Mixed vegetables; chopped
scallions, parsley and
mint, minced tomatoes,
celery and sweet red
peppers
1 ounce Lemon juice
Salt and pepper to taste

FOR CHUTNEY
6 ounce Golden raisins
5 ounce Diced golden apples
3 ounce Fresh ginger
2 ounce Chopped fresh tomato
1 tablespoon Tomato paste
1 ounce Honey
2 ounce 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

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

NOTES : (Courtesy of Chef Michael Navarro of Sugar Bar) Posted by Emily
Griffin emgriffi@ix.netcom.com S: 4
Recipe by: DINING AROUND SHOW #DI1339

Posted to MCRecipe Digest V1 #919 by Emily Griffin
emgriffi@ix.netcom.com on Nov 22, 1997