Shrimp Chutney Recipe
Ingredients
| Large shrimp | 1/2 pound, deveined | |
| Sea scallops | 1/4 pound | |
| Garlic | 1/2 Clove (5gm), finely chopped | |
| Salt | 1/4 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Mango chutney | 2 Tablespoon | |
| 2 tablespoons fat-free mayonnaise | ||
| Ground pepper | 1 To taste | |
| Red onion | 2 Teaspoon, finley chopped | |
| Grated ginger | 1/2 Teaspoon, peeled | |
| 1/4 teaspoon grated lemon rind | ||
Directions
1. Toss the shrimp and scallops with the garlic and salt in a large bowl.
2. Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1/2 to 2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
3. Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors.
2. Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1/2 to 2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
3. Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors.
Chef
