Garam Masala Shrimp with Mango Chutney

The warm spices in this Garam Masala Shrimp combine beautifully with the tropical fruit and hint of heat in the Mango Chutney. . .

Ingredients

• Shrimp, peeled and tails removed  ·  1 pound 
• Herbies Cayenne Pepper  ·  1/4 teaspoon 
• Herbies, Turmeric, Alleppy, ground  ·  1 teaspoon 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Herbie's Garam Masala  ·  2 tablespoons 
• Vanilla Paste or Vanilla Extract  ·  1 teaspoon 
• Salt  ·  1 teaspoon 
• Cilantro, chopped  ·  1/4 cup 
•  ·   
• For the Mango Chutney:  ·   
• Frozen Mango Chunks, thawed  ·  1 cup 
• onion, diced  ·  1/2 cup 
• Fresh Ginger, minced  ·  1 teaspoon 
• Sugar  ·  1/2 cup 
• Black Currants  ·  3 tablespoons 
• Vanilla Paste or Vanilla Extract  ·  1 teaspoon 

Instructions

1. Pre heat your oven to 400 degrees.
2. Start by preparing the shrimp In a bowl, toss the shrimp with vanilla paste or extract, cayenne, turmeric, cilantro, Herbie's Garam Masala, Williamson Wines Extra Virgin Olive Oil, salt & pepper. Toss and evenly coat the shrimp. Set aside, refrigerate until needed.

For the Mango Chutney:

1. In a small saucepan, heat 2 tablespoons Williamson Wines Extra Virgin Olive Oil, over medium low heat. Add the diced onion and ginger. Cook for 3–4 minutes, stirring occasionally, until softened.
2. Add the mango chunks, sugar, and vanilla. Stir to combine.
3. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the mixture thickens.
4. While the chutney is simmering, add the shrimp in a single layer to a baking sheet lined with parchment paper and cook for 8 minutes until opaque, lightly caramelized, and just cooked through.
5. Add the currants and remove from heat and set aside to cool. The chutney will continue to thicken as it rests.
6. Remove the cooked shrimp from the oven and add them directly to a medium bowl, add 3 tablespoons of mango chutney, pinch of salt and toss until the shrimp is coated with chutney. Save the rest of chutney for serving.

Jenny's Tip: - For plating, you can use coconut rice or just cooked jasmine rice. Add the rice to a large bowl, arrange the garam masala shrimp on top of the rice and coat liberally with the mango chutney. Garnish with chopped cilantro.