Grilled Spicy Shrimp with Sweet Tomato Chutney

By Coppermouse

Plump shrimp in a spicy marinade are a quick and easy appetizer. If you don't have access to a grill, a broiler works just as well. Plan ahead because the shrimp need to marinate overnight.

Ingredients

• 2-inch piece ginger, peeled, chopped
• 2 serrano chiles
• 1/2 cup chopped fresh cilantro
• 24 large shrimp, cleaned, deveined
• 2 teaspoons turmeric
• 1 teaspoon salt
• Sweet Tomato Chutney (see recipe)
• Fresh cilantro leaves and serrano chiles, for garnish
• Sweet Tomato Chutney
• 1 tablespoon canola oil
• 1 serrano chili
• 1 tablespoon Panch Puran (see recipe)
• 29 ounces canned peeled whole tomatoes, drained, chopped
• 1/4 cup sugar
• 6 tablespoons jaggery or brown sugar
• 2 tablespoons cider vinegar

Preparation

Step 1

Pulse ginger, chiles and cilantro in food processor until finely chopped. Transfer to large glass bowl. Add shrimp and stir to coat well. Sprinkle turmeric over. Cover and refrigerate overnight.

Sprinkle shrimp with salt. Heat grill over high heat. Grill shrimp until opaque in center, about 2 minutes per side. Arrange shrimp on platter. Garnish with cilantro and serrano chiles. Serve with Sweet Tomato Chutney.

Sweet Tomato Chutney
Heat the oil in a small heavy saucepan over high heat until very hot. Add the chili and saute until beginning to brown. Add the Panch Puran. Cover the pan and cook 30 seconds, shaking the pan frequently. Add the tomatoes, sugar and jaggery. Reduce to a medium heat and simmer until the liquid reduces and the mixture thickens, about 25 minutes. Add the vinegar and cool. Serve at room temperature.

DO AHEAD: Chutney can be made 1 week ahead. Store in an airtight container and refrigerate.