Shrimp and Tomato-Ginger Chutney Bites

Chutney is the real star of these party bites (which can be warmed up slightly before serving, if you like). We use a combo of oil and butter to replace ghee, a kind of toasted clarified butter common in Indian cooking. For the best flavor, make sure your whole spices haven't gone stale--especially the cumin seed.
  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 6 servings (2 shrimp per person)
Save Recipe

Ingredients

Pinch cayenne pepper

Pinch curry powder

Cilantro leaves, for garnish

12 large peeled and deveined shrimp, tails on (about 8 ounces)

Kosher salt

1/2 lemon

1 tablespoon unsalted butter

1 tablespoon vegetable oil

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 pound grape tomatoes, quartered

1 tablespoon tomato paste

1 tablespoon apple cider vinegar

1-inch piece ginger, finely grated

1/4 teaspoon sugar

Directions

  1. Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
  2. Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
  3. Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
  4. Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spicy Ginger Shrimp Cocktail

Creamy Shrimp Alfredo With Tomato and Basil

Shrimp and Chive Ravioli with Grape Tomato Sauce

Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

Smoked Shrimp Salad With Smoked Tomato Vinaigrette

Quick Sauteed Shrimp in Tomato Garlic Sauce

White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette

LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse