Curried Shrimp
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Curried Shrimp
Category
Appetizers
Ingredients
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1 tablespoon butter
- 1 tablespoon dry curry powder
- 1 teaspoon Indian spice
- 6-8 shrimp, raw, peeled and deveined, tail on
- 1 jalapeno, seeded and fine minced
- 1 teaspoon Fustini's Jalapeno Lime balsamic
- 2 tablespoons cilantro
- cooked rice for serving
- 1 teaspoon Fustini’s Delicate SELECT olive oil
- ½ onion, small dice
- 1 jalapeno, seeded and minced
- 2 tablespoons dry sherry
- ¼ cup Fustini's Cranberry Balsamic Vinegar
- ¼ cup to ¾ cup brown sugar, add more sugar for a sweeter chutney
- 2 cups fresh or frozen cranberries
- 1 pear, small dice
- ¼ cup walnuts, toasted and roughly chopped
- ¼ cup golden raisins
Ingredients
Cranberry-Pear Chutney
Directions
- Heat Fustini&rsquo,s SELECT Olive Oil and butter in a medium-size sauté, pan over medium-high heat. Combine the curry powder and Indian spice in a small bowl and dust shrimp with the mixture. Once the butter has melted and the oil is hot, add the shrimp and cook over medium-high heat for 2 minutes. Add the jalapeno and saute for 30 seconds. Add Fustini&rsquo,s Jalapeno Lime balsamic and chutney and cook until heated. Serve with rice and garnish with fresh chopped cilantro.
- Heat olive oil in a small stockpot until hot. Add the onion and jalapeno and cook over medium heat until softened &ndash, 2-3 minutes. Add the sherry and cranberry vinegar and stir. Add the brown sugar and cranberries and reduce the heat to low. Cook the cranberries until soft and thickened &ndash, 10-15 minutes. Add the walnuts and raisins and continue cooking for an additional 3-5 minutes on low heat. Let cool and serve at room temperature.