Shrimp appetizer with tomato-ginger chutney

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

The highlight of this appetizer is the tomato-ginger chutney, served over large shrimp (two per guest). It can be made a day ahead and refrigerated, then warmed slightly before assembling. The combination of vegetable oil and butter provides an alternative to traditional Indian ghee (clarified butter), and for a truly rich and spicy flavor, make sure your whole spices—coriander, cumin, and fennel seeds—are within their expiration dates, especially the cumin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 large shrimp, peeled, deveined and tails on (about 220g)
A pinch of cayenne pepper
A pinch of curry powder
Coriander leaves, for serving
Half a lemon
1 tbsp unsalted butter
1 tbsp. vegetable oil
0.5 tsp coriander seeds
0.5 tsp cumin seeds
0.5 tsp fennel seeds
220 g grape tomatoes, quartered
1 tbsp tomato paste
1 tbsp. apple cider vinegar
2.5 cm ginger root, finely grated
1/4 teaspoon sugar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Use a toothpick to pierce the tail meat and other end of the shrimp, creating a number 6 shape on each shrimp. Fill a medium bowl with ice water.
Bring a medium saucepan of generously salted water to a boil. Squeeze the juice of half a lemon into the water. Add the shrimp and cook until pink and just cooked through, 3-4 minutes. Transfer the shrimp to ice water to cool for a few minutes. Remove the toothpicks and refrigerate the shrimp until ready to serve. Cooked shrimp can be stored in the refrigerator for 1 day..

Meanwhile, combine the butter, vegetable oil, coriander, cumin, and fennel seeds in a small saucepan and heat over medium heat until the spices darken and become fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 tablespoon salt, sugar, cayenne pepper, and curry powder and bring to a boil.
Reduce heat and simmer, stirring occasionally and gently mashing the tomatoes, until the sauce thickens, 10-12 minutes. Let the chutney cool completely. Chutney can be stored in the refrigerator for up to 2 days..
Pat the shrimp dry and arrange them on a serving platter. Place a small mound of chutney on each shrimp (not on the tail) and garnish with a cilantro leaf.

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