• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Shrimp With Citrus Chutney

  • Recipe Submitted by on

Category: Swedish, Seafood

 Ingredients List

  • -----------------------------------SHRIMP-----------------------------------
  • 16 lg Shrimp, peeled and deveined
  • Juice of 1 lime
  • 2 Mint leaves
  • 2 Dill sprigs
  • 2 Cloves garlic, sliced
  • 3 tb Citrus-pepper-dill aquavit
  • Canola oil

 Directions

CITRUS CHUTNEY
1 Clove garlic, chopped
1/3 Red pepper, finely diced
1 Shallot, chopped
1/2 ts Finely chopped fresh ginger
4 tb Grapeseed oil
Juice of 1/2 lime
1 Lime, peeled and sectioned
1 Pink grapefruit, peeled and
-sectioned
1 Orange, peeled and sectioned
1 Lemon, peeled and sectioned
1 ts Mustard, preferably Chinese
2 ts Sherry vinegar
6 Sprigs dill, chopped
1 tb Citrus-pepper-dill aquavit
Tabasco Sauce, to taste

RICE
8 tb Cooked long grain rice
2 tb Plain yogurt
4 Basic leaves, sliced

Shrimp: Place shrimp in a large shallow bowl. Combine lime juice, mint
leaves, dill, garlic, and 2 tablespoons aquavit with enough canola oil to
completely cover shrimp. Let marinate overnight.

Remove shrimp from marinade and pat dry on a dish towel.

Grill on a hot grill for 1 minute on each side. Place grilled shrimp in a
hot frying pan. Pour remaining aquavit over shrimp and cook for minutes.

Citrus Chutney: In a 12" saute pan, saute garlic, red pepper, shallot and
ginger in 2 tablespoons grapeseed oil. Squeeze in lime juice and set aside
to cool.

Combine garlic with remaining ingredients in a mixing bowl. Add Tabasco
Sauce, to taste.

Rice: Combine ingredients in a bowl and mix well.

To Serve: Divide rice into four portions. Put one rice serving on a plate,
and place four grilled shrimp on top. Garnish with chutney, and salad of
mache or arugula, basil, mint leaves and sprouts. Drizzle with dill oil and
serve.

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