Best Shrimp Sates With Spiced Pistachio Chutney Recipes

GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY

Steps:

• For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
• Prepare a charcoal grill for direct grilling, high heat.
• For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
• Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
• Remove the shrimp to a platter and serve with the cilantro-mint chutney.

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY

Steps:

• Marinate shrimp:
• Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
• Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
• Make kebabs:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
• Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

SAUTEED SHRIMP WITH PEPPERS, SPICY PEACH CHUTNEY AND CHEESE GRIT CAKES

Steps:

• For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
• For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
• For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
• Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro.

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

SHRIMP SATES WITH SPICED PISTACHIO CHUTNEY

Steps:

• Marinate shrimp:
• Butterfly shrimp by cutting almost, but not all the way, through backs. Toss with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.
• Make chutney:
• Drain yogurt in a fine-mesh sieve set over a bowl, chilled, 1 hour. Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Coarsely chop chiles, then purée in a blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir in lime juice, pistachios, and salt to taste.
• Make satés:
• Preheat broiler.
• Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers.
• Arrange satés in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of satés over foil. Continue adding rows of satés and layers of foil until pan is full, making sure exposed skewer ends of last row of satés are covered with foil.
• Broil until shrimp are just cooked through, 3 to 4 minutes.
• Serve satés with chutney for dipping.