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Black Pepper Shrimp with Cilantro-Coconut Chutney Recipe

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This recipe for Black Pepper Shrimp with Cilantro-Coconut Chutney is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp:
1 1/2 tsp freshly ground coriander
2 tsp canola oil
1/4 tsp freshly ground black pepper
12 jumbo shrimp, peeled and deveined
1/4 tsp salt
Cooking spray
2 T fresh lime juice
Chutney:
1 cup chopped onion
1/3 cup fresh cilantro, chopped
3 T flaked sweetened coconut
2 T fresh lime juice
1 T mango chutney
1 tsp sugar
1 tsp freshly ground cumin
1 tsp minced fresh green chile
1/4 tsp salt
2 garlic cloves
Fresh cilantro sprigs
Directions:
Directions:
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 tsp salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side. Drizzle 2 T lime juice over shrimp; keep warm.
4. To prepare chutney, combine onion and the remaining ingredients except cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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