12 lg. shrimp (about 1/2 lb.), peeled and deveined
3 T. finely chopped cilantro
3 1/2 t. cider vinegar
1 c. Cranberry Sauce (RECIPE HERE)
Instructions
In a sm. skillet, heat 2 T. oil over med. heat. Add the garlic and ginger and cook over low heat, stirring frequently, for 5 min. Add the curry powder and crushed red pepper; season with salt and black pepper and cook, stirring, for 1 min. Transfer half the garlic-spice mixture to a med. bowl, leaving the remaining mixture in the skillet.
Add the shrimp, cilantro, 1-1/2 t. vinegar and the remaining 1 T. oil to the mixture in the bowl. Season with salt & black pepper and toss to combine. Cover with plastic wrap and refrigerate for 30 min.
In the skillet with the remaining garlic-spice mixture, add the cranberry sauce and the remaining 2 t. vinegar and cook over low heat, stirring, for 5 min. Season with salt and black pepper and transfer the cranberry chutney to a serving bowl.
Heat a grill pan over med.-high heat. Grill the shrimp until opaque and just cooked through, 2 to 3 min. on each side. Serve with the chutney.
Serving
Suggestions
Use bite-size peices of chicken instead of shrimp
Originally Submitted
11/20/2007
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