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Chutney-Glazed Shrimp with Rice Pilaf
Here's an excellent use for chutney-coat shrimp with this tangy condiment and curry powder, then broil. On the side, a homemade pilaf helps us up both chicken broth and almonds.
PREP about 35 mintues
BROIL 5 to 6 minutes
MAKES 4 main-dish servings
1 tablespoon margarine or butter
1 small onion, finely chopped
1 up long-grain white rice
3/4 teaspoon salt
1 cup chicken broth
1 cup frozen peas
1/4 cup slivered almonds, toasted
1/2 cup mango chutney, chuncks finely chopped
1 teaspoon curry powder
1 1/4 pounds large shrimp, shelled and deveined, leaving tait part of shell on if you like
1. In a 2-quart saucepan, melt margarine over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and 1/2 teaspoon salt, and cook 1 minute, stirring. Stir in broth and 1 cup water; heat to boiling over hight heat. Reduce heat to low and simmer, covered, 15 minutes. Stir in frozen peas and cook, covered, 5 minutes longer or until rice is tender. Stir in almonds.
2. Meanwhile, preheat broiler. In medium bowl, mix chutney, curry powder, and remaining 1/4 teaspoon salt. Pat shrimp dry with paper towels. Add shrimp to chutney mixture and toss until ecenly coated.
3. Arrange shrimp in broiling pan (without rack). With broiling pan at closest positon to source of heat, broil shrimp 5 to 6 minutes or until they turn opaque throughout. Serve with rice.
Here's an excellent use for chutney-coat shrimp with this tangy condiment and curry powder, then broil. On the side, a homemade pilaf helps us up both chicken broth and almonds.
PREP about 35 mintues
BROIL 5 to 6 minutes
MAKES 4 main-dish servings
1 tablespoon margarine or butter
1 small onion, finely chopped
1 up long-grain white rice
3/4 teaspoon salt
1 cup chicken broth
1 cup frozen peas
1/4 cup slivered almonds, toasted
1/2 cup mango chutney, chuncks finely chopped
1 teaspoon curry powder
1 1/4 pounds large shrimp, shelled and deveined, leaving tait part of shell on if you like
1. In a 2-quart saucepan, melt margarine over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and 1/2 teaspoon salt, and cook 1 minute, stirring. Stir in broth and 1 cup water; heat to boiling over hight heat. Reduce heat to low and simmer, covered, 15 minutes. Stir in frozen peas and cook, covered, 5 minutes longer or until rice is tender. Stir in almonds.
2. Meanwhile, preheat broiler. In medium bowl, mix chutney, curry powder, and remaining 1/4 teaspoon salt. Pat shrimp dry with paper towels. Add shrimp to chutney mixture and toss until ecenly coated.
3. Arrange shrimp in broiling pan (without rack). With broiling pan at closest positon to source of heat, broil shrimp 5 to 6 minutes or until they turn opaque throughout. Serve with rice.
