Sunday, August 7, 2011
Day 30: Shrimp with Mango Chutney
The poaching liquid was pretty straight forward, about a cup of white wine (chardonnay to be precise), some ground all-spice, some lime juice, bay leaves, some salt and italian herbs. I filled out a small pot with water to get it to the level required to cover the shrimp. I set that up to start heating fully while I made the chutney.
The chutney was really simple but delicious by the time I finished with it. I took apart a mango (which is a whole lot harder than Alton Brown makes it look...) and set the cubes into a bowl awaiting other ingredients. I chopped up some red onions, cubed a tomato, and chopped up a poblano pepper shortly afterward, and tossed everything in with the mango. The juice of a one lime (freshly squeezed) went over the mixture along with some garlic powder, cumin and a little bit of salt. The bowl of chutney got set aside looking a little like this while I got the shrimp ready to go.
You'll notice I haven't said much about the rice, mostly because it was leftover rice from Chinese takeout the night before. Nothing special, but it worked great as a base for my meal. We've moved on to Iron Chef America on the "tube" so we'll see if I can get fully caught up before the battle ends.