Black Pepper Shrimp with Coriander-Coconut Chutney

We used a finger hot chile, which is hotter than jalapeño and similar to cayenne, for this recipe, but you can substitute a serrano or an Anaheim chile. Coconut adds texture and sweetness. For the freshest flavor, grind whole cumin and coriander seeds.

Yield:

4 servings (serving size: 3 shrimp and about 1/4 cup chutney)

Recipe from

Nutritional Information

Calories 252
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 1.9 g
Monofat 1.9 g
Polyfat 1.9 g
Protein 35.4 g
Carbohydrate 11 g
Fiber 1.4 g
Cholesterol 259 mg
Iron 4.7 mg
Sodium 614 mg
Calcium 109 mg

Ingredients

Shrimp:
1 1/2 teaspoons ground coriander
2 teaspoons canola oil
1/4 teaspoon freshly ground black pepper
12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
1/4 teaspoon salt
Cooking spray
2 tablespoons fresh lime juice
Chutney:
1 cup chopped onion
1/3 cup chopped fresh cilantro
3 tablespoons flaked sweetened coconut
2 tablespoons fresh lime juice
1 tablespoon mango chutney
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon minced fresh green chile
1/4 teaspoon salt
2 garlic cloves
Fresh cilantro sprigs (optional)

Preparation

To prepare shrimp, combine first 3 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove shrimp from bag. Sprinkle shrimp with 1/4 teaspoon salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Drizzle 2 tablespoons juice over shrimp; keep warm.

To prepare chutney, combine onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs, if desired.

Note:

Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

October 2005