Spiced Coconut Shrimp with Creamy Pineapple Chutney ​
Courtesy of Alex​

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For the shrimp:

• 30 jumbo shrimp deveined and tails removed
• 1 Tbs NHHS Contoocook Chili Blend (mild, medium or hot)
• 1 cup coconut cream

For the Chutney:

• 1/2 tsp NHHS Cumin
• 1/2 tsp NHHS Contoocook Chili Blend 
• 1 can pineapple strained
• 2 Tbs Coconut Cream
• 1/2 tsp NHHS Crushed Chili Peppers
• 1/2 tsp NHHS Garlic-Y Goodness
• 1/2 tsp salt
• 1/2 tsp black pepper

Garnish: Scallions or Green onions 

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For the Shrimp:
In a bowl, mix the raw shrimp with 1 cup of coconut cream and 1 Tbs of Contoocook Chili
Blend until combined. Let mixture marinate in the fridge for 2 hours, or overnight.

For the chutney:
Drain a can of pineapple and dice the pineapple into small 1/8 - 1/4 inch pieces.

Add pineapple, chili flakes, Garlic-y Goodness, salt, pepper, cumin, and 1/2 tsp Contoocook chili to a small pot. Simmer over medium heat until pineapple has started to caramelize.

Add 2 Tbs of Coconut Cream to the pineapple mixture and cook until desired consistency. Typically thick and saucy.

When the chutney is almost finished, pour shrimp and marinade into a pan and saute at medium heat for about 2-4 minutes,

​Serve hot with rice, topped with green onions or scallions
Serves 4
​Enjoy!

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