Curry Infused Shrimp With Watermelon Rind Chutney

Name: Curry Infused Shrimp With Watermelon Rind Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Infused Shrimp; 24 large shrimp, peeled & deveined, tails intact; 1 tsp curry powder; 1/3 cup watermelon rind chutney (see recipe below); 2 cups water; Spicy Watermelon Rind Chutney; 1 medium watermelon rind, peeled & finely chopped (about 4 cups); 1 1/2 cup cider vinegar; 1 1/2 cups water; 2 cups sugar; 2 tbsp finely minced ginger root; 2 tbsp finely minced jalapeno peppers, seeds & veins removed; 1 tbsp finely minced garlic; 1 tsp salt

Servings: persons

Curry Infused Shrimp
24 large shrimp, peeled & deveined, tails intact
1 tsp curry powder
1/3 cup watermelon rind chutney (see recipe below)
2 cups water
Spicy Watermelon Rind Chutney
1 medium watermelon rind, peeled & finely chopped (about 4 cups)
1 1/2 cup cider vinegar
1 1/2 cups water
2 cups sugar
2 tbsp finely minced ginger root
2 tbsp finely minced jalapeno peppers, seeds & veins removed
1 tbsp finely minced garlic
1 tsp salt

1
To Prepare the Watermelon Rind Chutney
2
Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month.
3
To Prepare the Curry Infused Shrimp
4
Combine the water and curry powder in a large steam kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for about 3 to 5 minutes, just long enough for shrimp to turn pink and tender. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of chutney into the curl of each shrimp. Serve warm or chilled.

1011

kcal

Calories

103

Carbs

144

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Curry Infused Shrimp, 24 large shrimp, peeled & deveined, tails intact, 1 tsp curry powder, 1/3 cup watermelon rind chutney (see recipe below), and more.

Yes, Curry Infused Shrimp With Watermelon Rind Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!