64 chutney with shrimp Recipes

coarsely chopped fresh cilantro, garlic, peeled, coarsely chopped fresh ginger, sliced fresh serrano chiles, garam masala (see notes ), ground toasted cumin (directions follow), cayenne, shrimp (8 to 12 per lb.), shelled and deveined, vegetable oil, salt, lime wedges, mint chutney

wonton wrappers, each cut into 4 squares (from 1 12-oz package), vegetable oil, mayonnaise, chopped fresh cilantro, fresh lime juice, mango chutney, thai green curry paste, peeled cooked medium shrimp, coarsely chopped, fresh cilantro leaves

greek yogurt, garam masala, fresh lime juice, grated peeled fresh ginger, kosher salt, garlic clove, minced, peeled and deveined large shrimp, coconut or vegetable oil, hot cooked rice, coconut-cilantro chutney, plain yogurt

peanut oil, for frying, coconut milk, egg, grated ginger, all-purpose flour, unsweetened shredded coconut, jumbo shrimp, peeled and deveined, salt and freshly cracked black pepper, chopped cilantro leaves, lime, juiced, mango chutney, store-bought, coconut milk, limes , 1 zested and both juiced, sugar, cayenne pepper, ground ginger, salt, chopped cilantro leaves , as needed

salmon steak, 3/4 inch thick, raw shrimp, worcestershire sauce, halibut steaks, 3/4 inch thick, scallops, oil (for frying, approx 2 cup), chili sauce, ketchup, prepared horseradish, worcestershire sauce, mayonnaise, sour cream, lemon juice, grated lemon , zest of, worcestershire sauce, sour cream, curry powder, chopped or pureed chutney

vegetable oil, shrimp, pecans, panko breadcrumbs, pancake batter, fresh peaches or 2 lbs frozen peaches, orange juice, brown sugar, nutmeg, cinnamon, vanilla extract, spiced rum, cayenne pepper

flour, cornstarch, egg, beaten, grated fresh coconut, ice-cold soda water, salt, shrimp, peeled, deveined and tail on, creole seasoning (essence ), recipe follows, plantain, recipe of mango chutney, fresh litchee fruit, washed and patted dry, cilantro, finely chopped, recipe from new new orleans cooking by emeril lagasse and jessie tirsch, published by william and morrow, 1993., paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

grain brown rice, water, dried apricot, diced, salt, jumbo shrimp, peeled and deveined, boneless chicken breast, cut into bite size pieces, black pepper, canola oil, onion, minced, garlic, minced, gingerroot, minced, madras curry powder, chicken broth, cornstarch, coconut milk, cilantro, chopped (optional), bottled chutney sauce (major greys is great)

jumbo asparagus, papaya, halved seeded and peeled, light sour cream, papaya nectar or 1/4 cup mango nectar, bottled mango chutney, grated, lemon , rind of, dry fusilli or 6 oz rotelle pasta or 6 oz other curly pasta, cooked,rinsed and drained (about 3 cups cooked), shelled and cooked small shrimp, green onion, leaves boston lettuce or 8 leaves bibb lettuce

all-purpose flour, granulated sugar, original essence, plus more for dusting, beer, unsweetened flaked coconut, shrimp, peeled and deveined, with tails left on, vegetable oil, for frying, mango-orange chutney ( ), minced fresh cilantro

coriander seeds, fennel seeds, cumin seeds, plain fat-free yogurt, brown sugar, fresh lemon juice, ground cardamom, ground cinnamon, ground red pepper, peeled and deveined large shrimp (about 1 lb), vidalia or other sweet onion, cut into 16 wedges, green bell pepper, tomatoes, olive oil, loosely packed fresh mint leaves, loosely packed fresh cilantro leaves, chopped onion, fresh lemon juice, ground cumin, salt, serrano chile, seeded and chopped, garlic clove

cu pall-purpose flour, cornstarch, egg, beaten, grated fresh coconut, ice-cold soda water, salt, shrimp, peeled, deveined and tail on, essence , recipe follows, pineapple-habanero chutney , for serving, recipe follows, chopped fresh cilantro leaves

water, apple cider vinegar, a container of dole orchard peach frozen concentrate, diced fresh garlic, fresh chopped ginger, salt, brown sugar, seeded, minced fresh jalapeno peppers, chopped onion, dried cherries, diced, fresh peaches, peeled, pitted and diced, cold water, cornstarch, water, salt, grits, butter, sharp cheddar cheese, cayenne pepper, egg, beaten, flour, beaten eggs, bread crumbs, butter or olive oil for sauteing, diced red pepper, diced yellow pepper, olive oil, shrimp, peeled, deveined, tails on, fresh cilanto

all-purpose flour, granulated sugar, essence, plus more for dusting, recipe follows, beer, unsweetened coconut flakes, shrimp, peeled and deveined, with tails left on, vegetable oil, for frying, mango-orange chutney , recipe follows, minced fresh cilantro, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, seedless oranges, vegetable oil, chopped yellow onions, chopped red bell peppers, minced jalapeno peppers, curry powder, salt, cayenne, diced mango, apple cider vinegar, light brown sugar, grated orange zest

prawns (10-12 count per lb) or 1 large shrimp, peeled and deveined (10-12 count per lb), raw unsalted macadamia nuts, panko breadcrumbs or 1 1/2 cups other dry breadcrumbs, murray river australian pink salt or 1 tsp other finishing salt, coarsely ground fresh black pepper, all-purpose flour, eggs, beaten, pineapple juice, unsweetened dried shredded coconut, ground cumin, ground coriander, ground ginger, red pepper flakes, chopped cilantro

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

butter, chopped onions, chopped tart apple (i find granny smith works well in this recipe), flour (ap), curry powder, ground ginger, ground red chili pepper (can be any type), chicken stock or 1 cup vegetable stock, light cream, diced cooked chicken or 2 cups cooked shrimp, salt and pepper, to taste, steamed rice (optional), raisins (condiment), peanuts (condiment), chutney (condiment), coconut (condiment)

crabmeat, shrimp, minced onion, sliced celery, sliced water chestnuts, diced pineapple, pine nuts, currants, chutney, chopped, lemons , juice of, salt, hard-boiled egg, ripe olives, mayonnaise, frozen coconut milk, sour cream, curry powder