Curry Infused Shrimp With Watermelon Rind Chutney Recipe

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.

No additional tips available.

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

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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.

Curry Infused Shrimp With Watermelon Rind Chutney

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