Curry Infused Shrimp With Watermelon Rind Chutney

• Curry Infused Shrimp
• 24 large shrimp, peeled & deveined, tails intact
• 1 tsp curry powder
• 1/3 cup watermelon rind chutney (see recipe below)
• 2 cups water
• Spicy Watermelon Rind Chutney
• 1 medium watermelon rind, peeled & finely chopped (about 4 cups)
• 1 1/2 cup cider vinegar
• 1 1/2 cups water
• 2 cups sugar
• 2 tbsp finely minced ginger root
• 2 tbsp finely minced jalapeno peppers, seeds & veins removed
• 1 tbsp finely minced garlic
• 1 tsp salt

1. To Prepare the Watermelon Rind Chutney
2. Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month.
3. To Prepare the Curry Infused Shrimp
4. Combine the water and curry powder in a large steam kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for about 3 to 5 minutes, just long enough for shrimp to turn pink and tender. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of chutney into the curl of each shrimp. Serve warm or chilled.

curry, shrimp, curry powder, watermelon rind chutney, water, watermelon rind, cider vinegar, water, sugar, ginger root, jalapeno peppers, garlic, salt

Taken from www.epicurious.com/recipes/member/views/curry-infused-shrimp-with-watermelon-rind-chutney-1201021 (may not work)