Side Pannel
Grilled Shrimp With Citrus Chutney
Grilled Shrimp With Citrus Chutney
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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