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Organic Cooking

I have tried over the past few years to eat healthier. I use whole wheat whenever available as well as fruits and vegatables. I minimize the amount of sugary, fatty, greasy, high cholesterol, processed food that I put into my body and that of my children. I have found that fresh vegatables provide more than enough flavor to foods without...(more)
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  Ashante : Metta

Chilled Shrimp with Spicy Fig Chutney

Ashante said Sep 16, 2006, 10:29 PM:
 

I recently came across a flat of organic figs at Costco. After taking a bite out of a fresh one, I decided that I needed to find some recipes to prepare the figs as I was not crazy about their texture. This recipe is delicious and simple to prepare. It would also make a great hors d'oeuvre.

I substituted shrimp for the prawns, papaya for mango, and used campari tomatoes. This recipe was retrieved from www.foodnetwork.com


Chilled Jumbo Tiger Prawns with Spicy Fig Chutney
Recipe courtesy Executive Chef Andri Tscharner, Fairmont Miramar, Santa Monica, CA
 
6 fresh figs, diced
1/2 mango, diced
2 tablespoons freshly grated ginger
1 tablespoon finely diced red bell pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 pinch cayenne pepper
2 medium golden tomatoes, cut and seeded to form cups
12 large tiger prawns, cooked, peeled, and chilled
4 sprigs fresh cilantro
8 whole chives

Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucepan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.

Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives