Monday, February 8, 2010

Apricot Glazed Shrimp

Organic dried apricots, organic golden raisins, Honeycrisp apples from Rome, NY and sweet red bell peppers are but a few of the flavor components in The Collective's Apricot and Red Pepper Chutney.

Glazed jumbo shrimp skewered with pineapple.


A sweet and savory and spicy star of the show! Or at least the scene-stealing headliner at your next dinner party. Serve this impressive yet mind-numbingly easy entree with Jasmine rice or sesame noodles and stir-fried baby bok choy.

1 1/2 lbs. shelled and cleaned shrimp (tails left on) / 1/2 jar The D P Chutney Collective's Apricot and Red Pepper Chutney / 3-4 T. butter (you could substitute olive oil if desired) /kosher salt and fresh ground black pepper to taste / 1 pineapple, peeled and cored and cubed

  1. Melt butter or oil with chutney in a saucepan over low heat. Mix well.
  2. Toss shrimp with chutney mixture.
  3. Marinate at room temperature for 30 minutes.
  4. Thread shrimp and pineapple chunks onto skewers. Season with salt and black pepper.
  5. Place skewers on large baking sheet and broil for 2 minutes. Turn and broil another 2 minutes. Be very careful to not burn. Check for doneness and cook a minute or 2 longer if required. Do not overcook shrimp.
  6. Serve hot. Garnish as you wish with chopped scallions, cilantro or mint sprigs or diced red onion.
  7. Collect praise from guests graciously.