Definitely Worth Making Again

Small grill-out yesterday and this turned out very well. I'd definitely make it again. It was quite 'summer-y' and worked really well with sugar snap peas and fresh corn.

Shrimp with Mango Chutney
Gourmet Magazine June 2008

Shrimp Marinade:
1/4 cup vegetable oil
2 tbs fresh lime juice
1 (1-inch) piece of fresh jalapeño, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 large clove garlic, smashed and chopped
3/4 tsp. turmeric
1/8 tsp grated grated nutmeg

Puree all ingredients for marinating 2 lbs of peeled and de-veined shrimp, add 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally for 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Place on bamboo skewers and grill.

Chutney
1 tsp ground cumin
1 mango (slighty unripe) peeled, cored, and chopped
1/3 cucumber, peeled and chopped (about 3/4 cp)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeno
3 tbs fresh lime juice (I added some zest while I was at it)
3 tbs chopped fresh mint
3 tbs chopped fresh cilantro

Stir together all ingredients adding 1/4 tsp salt. Toss in toasted cumin.

Serve chutney with shrimp kabobs.

Definitely Worth Making Again

Small grill-out yesterday and this turned out very well. I'd definitely make it again. It was quite 'summer-y' and worked really well with sugar snap peas and fresh corn.

Shrimp with Mango Chutney
Gourmet Magazine June 2008

Shrimp Marinade:
1/4 cup vegetable oil
2 tbs fresh lime juice
1 (1-inch) piece of fresh jalapeño, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 large clove garlic, smashed and chopped
3/4 tsp. turmeric
1/8 tsp grated grated nutmeg

Puree all ingredients for marinating 2 lbs of peeled and de-veined shrimp, add 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally for 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Place on bamboo skewers and grill.

Chutney
1 tsp ground cumin
1 mango (slighty unripe) peeled, cored, and chopped
1/3 cucumber, peeled and chopped (about 3/4 cp)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeno
3 tbs fresh lime juice (I added some zest while I was at it)
3 tbs chopped fresh mint
3 tbs chopped fresh cilantro

Stir together all ingredients adding 1/4 tsp salt. Toss in toasted cumin.

Serve chutney with shrimp kabobs.

Definitely Worth Making Again

Small grill-out yesterday and this turned out very well. I'd definitely make it again. It was quite 'summer-y' and worked really well with sugar snap peas and fresh corn.

Shrimp with Mango Chutney
Gourmet Magazine June 2008

Shrimp Marinade:
1/4 cup vegetable oil
2 tbs fresh lime juice
1 (1-inch) piece of fresh jalapeño, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 large clove garlic, smashed and chopped
3/4 tsp. turmeric
1/8 tsp grated grated nutmeg

Puree all ingredients for marinating 2 lbs of peeled and de-veined shrimp, add 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally for 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Place on bamboo skewers and grill.

Chutney
1 tsp ground cumin
1 mango (slighty unripe) peeled, cored, and chopped
1/3 cucumber, peeled and chopped (about 3/4 cp)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeno
3 tbs fresh lime juice (I added some zest while I was at it)
3 tbs chopped fresh mint
3 tbs chopped fresh cilantro

Stir together all ingredients adding 1/4 tsp salt. Toss in toasted cumin.

Serve chutney with shrimp kabobs.