Shrimp and Tomato-Ginger Chutney Bites

1. 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.

2. 2

   Fill a medium bowl with ice water.

3. 3

   Bring a medium pot of generously salted water to a boil.

4. 4

   Squeeze the juice from the lemon half into the water.

5. 5

   Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes.

6. 6

   Transfer the shrimp to the ice water to cool for a few minutes.

7. 7

   Remove the toothpicks, and refrigerate the shrimp until ready to serve.

8. 8

   (The cooked shrimp can be refrigerated for up to 1 day.)

9. 9

   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.

10. 10

    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.

11. 11

    Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes.

12. 12

    Let the chutney cool completely.

13. 13

    (The chutney can be refrigerated up to 2 days.)

14. 14

    Dry the shrimp, and arrange them on a serving platter.

15. 15

    Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.

* Per serving · 4 servings · Values may vary.