Title: African Spiced Shrimp with Tabbouleh and Tomato Chutney
Categories: *md, Seafood, Tvfn
Yield: 1 Servings

-------------------------------FOR TABBOULEH-------------------------------
8 oz Tabbouleh
4 oz Mixed vegetables; chopped
-scallions, parsley and
-mint, diced tomatoes,
-celery and sweet red
-peppers
1 oz Lemon juice
Salt and pepper to taste

--------------------------------FOR CHUTNEY--------------------------------
6 oz Golden raisins
5 oz Diced golden apples
3 oz Fresh ginger
2 oz Chopped fresh tomato
1 tb Tomato paste
1 oz Honey
2 oz Rice wine vinegar
1 Pinches cayenne pepper
Salt and pepper to taste
Olive oil
Crushed cumin
Coriander
Cayenne pepper
Curry powder
Ginger powder
Allspice
Tumeric
Chili powder
12 lg Shrimp; cleaned and deveined

Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet
red peppers and mint. When done add lemon juice and salt and pepper to
taste. In a small sauce pot, combine chutney ingredients. In a medium sauce
pan, combine all of the chutney ingredients. Cook over medium heat till
reduced to half. Cool chutney to room temperature before serving. Marinate
shrimp in oil and spices for X amount of time. Grill or pan sear shrimp.
Yield: 4 servings

NOTES : (Courtesy of Chef Michael Navarro of Sugar Bar) Posted by Emily
Griffin - emgriffi@ix.netcom.com S: 4
Recipe by: DINING AROUND SHOW #DI1339

Posted to MC-Recipe Digest V1 #919 by Emily Griffin
on Nov 22, 1997