Sunkist® Lemon-Coriander Salsa with Grilled Shrimp
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Credit: Robert Danhi, Chef/Founder, Chef Danhi & Co., El Segundo, Calif.
The National Culinary Review, April 2014
¼ cup pure olive oil
2 T. brown mustard seeds
1 t. coarsely grated Sunkist® lemon zest
1 t. ground coriander seeds
1 t. coarsely ground black pepper
2 T. minced ginger
1 t. minced garlic
1 t. crushed red chilies
2 T. minced cilantro stems
1 T. light brown sugar
1 cup ¼-inch-diced tomatoes,
1 cup ¼-inch diced Sunkist seedless lemon
½ cup roughly chopped cilantro leaves
1 T. ghee/clarified butter
½ lb. (31-35 count) shrimp, peeled, deveined
¼ cup crispy toasted pita chips pieces or Indian muruku snack
1 t. toasted sesame seeds
Method: Combine oil and mustard seeds; heat until seeds begin to pop. Add lemon zest, ground coriander, pepper, ginger, garlic, chili flakes and cilantro stems; cook 30 seconds. Stir in sugar and tomatoes; remove from heat. Cool to room temperature. Fold in lemon and cilantro leaves. Toss shrimp in melted ghee; skewer. Grill shrimp on both sides until just cooked through. Arrange shrimp in Chinese spoon; top with lemon coriander salsa. Sprinkle a few pita chips/muruku and sesame seeds on top.
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