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.
Recipe by Cooking Light October 2005
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Recipe Summary
Ingredients
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Source
Tabla Restaurant and Bread Bar, New York, New York
Nutrition Facts
Per Serving:
252 calories; calories from fat 25%; fat 6.9g; saturated fat 1.9g; mono fat 1.9g; poly fat 1.9g; protein 35.4g; carbohydrates 11g; fiber 1.4g; cholesterol 259mg; iron 4.7mg; sodium 614mg; calcium 109mg.