Harissa Dusted Tempura Shrimp and North African Chutney
Ingredients:
Harvest of the Sea - Bakeable Tempura Shrimp
1 Tbsp Harissa Spice
1/2 Tbsp Granulated Sugar
1 Jar Bonne Maman Peach Mango Preserves
2 Tbsp Pickled Hot Pepper Spread
3 Tbsp Raisins (Sultans Preferred)
6 Sprigs Cilantro
1 Clove Garlic Mashed into paste
1 Tbsp Apple Cider Vinegar
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1/4 Cup Water
Salt and Pepper
Instructions
In a sauce pan over medium high heat add preserves, water, vinegar, hot pepper, garlic, cumin, coriander, ginger and cinnamon. Mix until thoroughly combined and then bring to a boil. Allow to boil, stirring frequently for 10 min. Reduce to a simmer and allow to cook about 15-20 minutes or until thickened and reduced by 1/2. Add in 1/2 of the cilantro minced and stir to incorporate. Remove from flame and allow to cool.
In a small bowl blend the Harissa and sugar and mix together.
In a 450 degree pre-heated oven place the tempura top side down on an oven proof pan and cook for 5 minutes. Turn tempura over and dust with Harissa mix then return to oven for 3-4 more minutes.
To plate:
Lay a bed of chutney on plate and top with shrimp, garlish with lime and clipped cilantro