Recipes
CHUTNEY-CHOKA SHRIMP
Courtesy Chef Finbar from his appearance on Cup of Joe Caribbean, Buy Local Cook Local
Ingredients
Approximately 20 Large Shrimp – Peeled and seasoned with salt and pepper
1 Jar “Tomato Chutney-Choka” (Mild or Hot depending on your liking )
1 Small onion – thinly sliced
1 One inch piece ginger ( finely chopped )
6 Cloves garlic – mashed in press
2 tbsp Olive oil
1 tbsp Butter
2 tsp Geera Seeds
Few slices of both Red and Yellow Bell Peppers
Salt, pepper and sugar to taste
Directions
- Heat some olive oil in sauté pan and pop geera seeds.
- Add onion and gently cook till nice and fragrant. Add garlic and ginger.
- Add butter then shrimp. Toss shrimp until they start to get pink on both sides.
- Add the Tomato Chutney-Choka. If necessary, add a little water. Season to taste with little salt, pepper and sugar.
- Let bubble for about 2 minutes at most being careful not to overcook shrimp. Turn off fire and throw in red and yellow bell peppers ( I like my bell peppers crunchy and not limp ).
- Garnish with some fresh chopped cilantro. Delicious served with basmati rice.
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