WATERMELON CHUTNEY
Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat.
Provided by tokonoma
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 50m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
- Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
- Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 6.3 mg, Sugar 2.5 g
WATERMELON RIND CHUTNEY
Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
- Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
CURRY INFUSED SHRIMP WITH WATERMELON RIND CHUTNEY
Categories Garlic Shellfish Appetizer Steam Quick & Easy
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- To Prepare the Watermelon Rind Chutney Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month. To Prepare the Curry Infused Shrimp Combine the water and curry powder in a large steam kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for about 3 to 5 minutes, just long enough for shrimp to turn pink and tender. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of chutney into the curl of each shrimp. Serve warm or chilled.
SHRIMP CURRY (MY DEAR MUDDER'S VERSION)
Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.
Provided by Daix
Categories Seafood Shellfish Shrimp
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
- Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
- Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
- Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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