| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Gma2 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Major Grey's chutney |
| 2/3 | c | Fresh lime juice |
| 1/2 | c | Vegetable oil |
| 1 | t | Cayenne |
| 1 | T | Paprika |
| 2 | t | Ground cumin |
| 2 | t | Ground coriander seeds |
| 4 | Garlic cloves, crushed | |
| A, 1 inch piece fresh | ||
| ginger root peeled | ||
| and chopped | ||
| 2 | Fresh serrano or jalapeno | |
| chilies seeded and | ||
| chopped | ||
| wear rubber | ||
| gloves | ||
| 1/4 | c | Plain yogurt |
| 1 | t | Freshly grated lime zest |
| 2 | lb | Medium shrimp, about 50 |
| shelled | ||
| and deveined | ||
| 1/4 | c | Vegetable oil for frying |
| 6 | c | Packed tender watercress |
| sprigs washed well and | ||
| spun dry. | ||
| 3 | Red bell peppers, cut into | |
| julienne | ||
| strips | ||
| 2 | Firm-ripe mangoes, peeled | |
| and cut into | ||
| julienne strips |
INSTRUCTIONS
Make Dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using. Make Marinade: In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about two minutes, be careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste. Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled up to 1 day. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing. Serves 6 as a main course. Copyright 1996 Gourmet Magazine Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2752
Calories From Fat: 1648
Total Fat: 186.6g
Cholesterol: 1146.7mg
Sodium: 7021.1mg
Potassium: 4195.9mg
Carbohydrates: 90.2g
Fiber: 26.6g
Sugar: 30g
Protein: 193.9g