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Recipe Name: African Spiced Shrimp With Tabbouleh And Tomato Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 1

8 Ounce(s) Tabbouleh
4 Ounce(s) Mixed vegetables, chopped
scallions parsley and
mint diced tomatoes
celery and sweet red
1 Ounce(s) Lemon Juice
Salt and pepper to taste
6 Ounce(s) Golden raisins
5 Ounce(s) Diced golden apples
3 Ounce(s) Fresh ginger
2 Ounce(s) Chopped fresh tomato
1 Tablespoon(s) Tomato paste
1 Ounce(s) Honey
2 Ounce(s) Rice wine vinegar
1 Pinches cayenne pepper
Olive oil
Crushed cumin
Cayenne pepper
Curry powder
Ginger powder
Chili powder
12 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 - S: 4 Recipe by: DINING AROUND SHOW #DI1339
Posted to MC-Recipe Digest V1 #919 by Emily Griffin
<> on Nov 22, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1154
Calories From Fat: 276
Total Fat: 31.3g
Cholesterol: 105.8mg
Sodium: 742.4mg
Potassium: 3000.3mg
Carbohydrates: 242.9g
Fiber: 19.1g
Sugar: 147.2g
Protein: 22.7g

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