Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR TABBOULEH
- 8 oz Tabbouleh
- 4 oz Mixed vegetables; chopped
- 1 oz Lemon juice
- Salt and pepper to taste
FOR CHUTNEY
Preparation
Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet red peppers and mint. When done add lemon juice and salt and pepper to taste. In a small sauce pot, combine chutney ingredients. In a medium sauce pan, combine all of the chutney ingredients. Cook over medium heat till reduced to half. Cool chutney to room temperature before serving. Marinate shrimp in oil and spices for X amount of time. Grill or pan sear shrimp. Yield: 4 servings NOTES : (Courtesy of Chef Michael Navarro of Sugar Bar) Posted by Emily Griffin - emgriffi@ix.netcom.com S: 4 Recipe by: DINING AROUND SHOW #DI1339 Posted to MC-Recipe Digest V1 #919 by Emily Griffin on Nov 22, 1997
