Sautéed Shrimp With Green Tomato Chutney

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 143 mg
    • Sodium 910 mg
    • Protein 21 g
    • Carbohydrate 64 g
    • Sugar 34 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 127 mg

In a medium saucepan over medium-low heat, heat 1 tablespoon of the oil. Add the onion and garlic and cook for 5 minutes. Add the coriander, mustard, and cumin and cook until the onions begin to turn golden, about 8 to 10 minutes.Add the tomatoes, vinegar, and sugar and stir. Increase heat to medium. Cook, stirring occasionally, until the tomatoes are softened but still retain their shape, 15 to 20 minutes. Remove from heat and season with the salt and cayenne pepper.Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the shrimp and cook, turning once, for 2 minutes total. Add the wine and cook for 1 minute. Cover, remove from heat, and set aside until the shrimp are pink and cooked through, about 5 minutes.Divide the rice among individual plates and top with the shrimp and chutney.

Ingredients

  1. Check 1 1/2 tablespoons canola oil
  2. Check 1 large sweet onion (preferably Vidalia), diced
  3. Check 8 medium cloves garlic, thinly sliced
  4. Check 1 teaspoon ground coriander
  5. Check 1/2 tablespoon mustard seeds
  6. Check 1 tablespoon ground cumin
  7. Check 4 medium green tomatoes, quartered and thinly sliced
  8. Check 1/2 cup rice vinegar
  9. Check 1/2 cup sugar
  10. Check 1/2 teaspoon kosher salt
  11. Check 1/8 teaspoon cayenne pepper
  12. Check 1 pound large shrimp, shells on, deveined
  13. Check 3 tablespoons white wine
  14. Check 2 cups cooked white long-grain rice

Directions

  1. In a medium saucepan over medium-low heat, heat 1 tablespoon of the oil. Add the onion and garlic and cook for 5 minutes. Add the coriander, mustard, and cumin and cook until the onions begin to turn golden, about 8 to 10 minutes.
  2. Add the tomatoes, vinegar, and sugar and stir. Increase heat to medium. Cook, stirring occasionally, until the tomatoes are softened but still retain their shape, 15 to 20 minutes. Remove from heat and season with the salt and cayenne pepper.
  3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the shrimp and cook, turning once, for 2 minutes total. Add the wine and cook for 1 minute. Cover, remove from heat, and set aside until the shrimp are pink and cooked through, about 5 minutes.
  4. Divide the rice among individual plates and top with the shrimp and chutney.