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Shrimp Chutney

Diet.Chef's picture
  Large shrimp 1⁄2 Pound, peeled and deveined
  Sea scallops 1⁄4 Pound
  Garlic 1⁄2 Clove (2.5 gm), finely chopped (Small Clove)
  Salt 1⁄4 Teaspoon
  Olive oil 1 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Mango chutney 2 Tablespoon (Major Gray'S)
  Fat free mayonnaise 2 Tablespoon
  Freshly ground pepper To Taste
  Finely chopped red onion 2 Teaspoon
  Grated peeled ginger 1⁄2 Teaspoon (Fresh Ones)
  Grated lemon rind 1⁄4 Teaspoon

1. Toss the shrimp and scallops with the garlic and salt in a large bowl.
2. Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1/2 to 2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
3. Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 487 Calories from Fat 94

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 382.1 mg127.4%

Sodium 1681.6 mg70.1%

Total Carbohydrates 28 g9.4%

Dietary Fiber 2 g8.2%

Sugars 14.8 g

Protein 66 g131.3%

Vitamin A 9.5% Vitamin C 41.7%

Calcium 16% Iron 34.4%

*Based on a 2000 Calorie diet

Shrimp Chutney Recipe