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Black Pepper Shrimp with Coriander-Coconut Chutney

Yield 4 servings (serving size: 3 shrimp and about 1/4 cup 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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.

  4. 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.

Tabla Restaurant and Bread Bar, New York, New York