Shrimp and Tomato Ginger Chutney Bites
Ingredients
- Pinch cayenne pepper
- Pinch curry powder
- Cilantro leaves, for garnish
- 12 large peeled and deveined shrimp, tails on (about 8 ounces)
- Kosher salt
- 1/2 lemon
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 pound grape tomatoes, quartered
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1-inch piece ginger, finely grated
- 1/4 teaspoon sugar
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