Esta es una exhibición prevé de cómo se va ver la receta de 'Blackened Shrimp with Coconut Cilantro Chutney' imprimido.

Receta Blackened Shrimp with Coconut Cilantro Chutney
by BearNakedBaker

Blackened Shrimp with Coconut Cilantro Chutney
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Va Bien Con: fresh asparagus

Wine and Drink Pairings: Have a glass of white wine while cooking

Ingredientes

  • Cajun Blackening Seasoning Mix
  • Makes ¼ cup
  • 11/2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 16 Shrimp cleaned (I ALWAYS remove tails)
  • 1 cup cooked brown rice (kept warm)
  • Cilantro/Coconut chutney:
  • 3/4 cup shredded coconut
  • 3/4 cup fresh cilantro
  • 1 small diced Serrano Chile
  • 4oz. clam juice
  • also need:
  • 1 cup thawed frozen peas
  • 6oz Greek yogurt

Direcciones

  1. Mix blackening season mix. Toss shrimp in blackening season to coat. Grill 5-7 minutes.
  2. Gently heat yogurt with peas and toss with shrimp.
  3. Place a 1/2 c rice on 2 plates. Spoon shrimp on rice.
  4. Place chutney on the side.
  5. Serve with a nice fresh veggie....(asparagus)
  6. To make chutney, place all ingredients in food processor and pulse to desired consistency. Squeeze 1/2 lime over chutney to serve.
  7. 3/4 cup shredded coconut
  8. 3/4 cup fresh cilantro
  9. 1 small diced Serrano Chile
  10. 4oz. clam juice