Ingredients
Curry Infused Shrimp
24 large shrimp, peeled & deveined, tails intact
1 tsp curry powder
1/3 cup watermelon rind chutney (see recipe below)
2 cups water
Spicy Watermelon Rind Chutney
1 medium watermelon rind, peeled & finely chopped (about 4 cups)
1 1/2 cup cider vinegar
1 1/2 cups water
2 cups sugar
2 tbsp finely minced ginger root
2 tbsp finely minced jalapeno peppers, seeds & veins removed
1 tbsp finely minced garlic
1 tsp salt
Preparation
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.
