Sauteed Shrimp With Green Tomato Chutney Recipe

Name: Sauteed Shrimp With Green Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons canola oil; 1 large sweet onion (preferably Vidalia), diced; 8 medium cloves garlic, thinly sliced; 1 teaspoon ground coriander; 1/2 tablespoon mustard seeds; 1 tablespoon ground cumin; 4 medium green tomatoes, quartered and thinly sliced; 1/2 cup rice vinegar; 1/2 cup sugar; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 1 pound large shrimp, shells on, deveined; 3 tablespoons white wine; 2 cups cooked white long-grain rice

Servings: persons

1 1/2 tablespoons canola oil
1 large sweet onion (preferably Vidalia), diced
8 medium cloves garlic, thinly sliced
1 teaspoon ground coriander
1/2 tablespoon mustard seeds
1 tablespoon ground cumin
4 medium green tomatoes, quartered and thinly sliced
1/2 cup rice vinegar
1/2 cup sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 pound large shrimp, shells on, deveined
3 tablespoons white wine
2 cups cooked white long-grain rice

1
In a medium saucepan over medium-low heat, heat 1 tablespoon of the oil. Add the onion and garlic and cook for 5 minutes. Add the coriander, mustard, and cumin and cook until the onions begin to turn golden, about 8 to 10 minutes. Add the tomatoes, vinegar, and sugar and stir. Increase heat to medium. Cook, stirring occasionally, until the tomatoes are softened but still retain their shape, 15 to 20 minutes. Remove from heat and season with the salt and cayenne pepper.
2
Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the shrimp and cook, turning once, for 2 minutes total. Add the wine and cook for 1 minute. Cover, remove from heat, and set aside until the shrimp are pink and cooked through, about 5 minutes. Divide the rice among individual plates and top with the shrimp and chutney.
3
You can make the chutney ahead of time and refrigerate it for up to 2 weeks. Reheat it over low heat.

875

kcal

Calories

Fat

158

Carbs

Protein

Fat 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: 1 1/2 tablespoons canola oil, 1 large sweet onion (preferably Vidalia), diced, 8 medium cloves garlic, thinly sliced, 1 teaspoon ground coriander, and more.

Yes, Sauteed Shrimp With Green Tomato 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.

Sauteed Shrimp With Green Tomato Chutney

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