Recipes
CHUTNEY-CHOKA SHRIMP – Chef Finbar

Courtesy Chef Barry Finbar Bartholomew on Cup of Joe Caribbean
Ingredients
Approximately 20 Large Shrimp – Peeled and seasoned with salt and pepper
1 Jar “Tomato Chutney-Choka” (Mild or Hot depending on your liking )
1 Small onion – thinly sliced
1 One inch piece ginger ( finely chopped )
6 Cloves garlic – mashed in press
2 tbsp Olive oil
1 tbsp Butter
2 tsp Geera Seeds
Few slices of both Red and Yellow Bell Peppers
Salt, pepper and sugar to taste
Directions
- Heat some olive oil in sauté pan and pop geera seeds.
- Add onion and gently cook till nice and fragrant. Add garlic and ginger
- Add butter then shrimp. Toss shrimp until they start to get pink on both sides.
- Add the Tomato Chutney-Choka. If necessary, add a little water.
Season to taste with little salt, pepper and sugar. - Let bubble for about 2 minutes at most being careful not to overcook shrimp.
- Turn off fire and throw in red and yellow bell peppers ( I like my bell peppers crunchy and not limp )
- Garnish with some fresh chopped cilantro. Delicious served with basmati rice.