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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.APRICOT GLAZED SHRIMP
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
- Melt butter or oil with chutney in a saucepan over low heat. Mix well.
- Toss shrimp with chutney mixture.
- Marinate at room temperature for 30 minutes.
- Thread shrimp and pineapple chunks onto skewers. Season with salt and black pepper.
- 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.
- Serve hot. Garnish as you wish with chopped scallions, cilantro or mint sprigs or diced red onion.
- Collect praise from guests graciously.
