- Total Time
Slightly sweet and spicy with ginger and lemon, shrimp chutney is a great topping for toasted French bread rounds or crackers.
uncooked shrimp½ pound(s), large, peeled, deveined (about 12)
uncooked scallop(s)¼ pound(s)
garlic clove(s)½ clove(s), medium, finely chopped
table salt¼ tsp
olive oil1 tsp
fresh lemon juice2 Tbsp
mango chutney2 Tbsp
fat free mayonnaise2 Tbsp
black pepper⅛ tsp, freshly ground, or to taste
uncooked red onion(s)2 tsp, chopped, finely chopped
ginger root½ tsp, fresh, grated
lemon zest¼ tsp
- Toss the shrimp and scallops with the garlic and salt in a large bowl.
- Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1 1/2–2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
- Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors. Yields about 2 tablespoons per serving.