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 1 tablespoon Williamson Wines Extra Virgin Olive Oil, Herbie's Garam Masala, turmeric, salt, cayenne, and vanilla until evenly coated.
3. 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. Remove and set aside.

For the Mango Chutney:

1. In a small saucepan over medium heat, combine the diced onion and ginger. Cook for 3–4 minutes, stirring occasionally, until softened.
2. Add the mango chunks, sugar, black currants, and vanilla. Stir to combine.
3. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the mixture thickens.
4. Remove from heat and set aside to cool. The chutney will continue to thicken as it rests.

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.