Chutney is the real star of these party bites (which can be warmed up slightly before serving, if you like). We use a combo of oil and butter to replace ghee, a kind of toasted clarified butter common in Indian cooking. For the best flavor, make sure your whole spices haven’t gone stale–especially the cumin seed.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 6 servings (2 shrimp per person) |
Ingredients
- Pinch cayenne pepper
- Pinch curry powder
- Cilantro leaves, for garnish
- 12 large peeled and deveined shrimp, tails on (about 8 ounces)
- Kosher salt
- 1/2 lemon
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 pound grape tomatoes, quartered
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1-inch piece ginger, finely grated
- 1/4 teaspoon sugar
Instructions
- Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
- Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
- Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
- Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 91 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 100 mg |
| Sodium | 354 mg |
Reviews
Made this for a cocktail party and the chutney received rave reviews from even the pickiest foodie in the crowd. Will definitely serve this again.