1) 3 cups (12 ounces) fresh cranberries or dried cranberries
2) 2 large tart apples, peeled, cored, and chopped (can also use an equal amount of dried apricot)
3) 1-1/4 cups packed brown sugar
4) 1/3 cup raspberry vinegar, 1/2 cup golden raisins
5) 1/4 cup (1 ounce) finely chopped candied ginger
6) 1/2 teaspoon each salt and curry powder
7) Finely shredded zest of 1 orange
8) 2 shallots, minced
9) 1 Tbs. Lemon juice
10) 2 Tbs. fresh chopped cilantro
11) 3/4 cup (3 ounces) chopped walnuts or pecans, toasted (optional)
Instructions
Place one shrimp on each jalapeno half and wrap with half slice of bacon. Grill on hot grill or broil in oven until shrimp is cooked through. Smother in Cranberry chutney and enjoy.
For the Chutney-
Place all the ingredients except the lemon juice, cilantro, and nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. Once cooled add the lemon juice and cilantro. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks.
Originally Submitted
7/12/2010
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