MAKING LIFE TASTE BETTER

Friday, March 4, 2011

Shrimp with Cilantro Coconut chutney


  • 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   

 This is the pan we use to grill fish.....works beautifully

 

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