Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, heat 2 tablespoons oil over medium heat. Add the garlic and ginger and cook over low heat, stirring frequently, for 5 minutes. Add the curry powder and crushed red pepper; season with salt and black pepper and cook, stirring, for 1 minute. Transfer half the garlic-spice mixture to a medium bowl, leaving the remaining mixture in the skillet.

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  • Add the shrimp, cilantro, 1 1/2 teaspoons vinegar and the remaining 1 tablespoon oil to the mixture in the bowl. Season with salt and black pepper and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes.

  • In the skillet with the remaining garlic-spice mixture, add the cranberry sauce and the remaining 2 teaspoons vinegar and cook over low heat, stirring, for 5 minutes. Season with salt and black pepper and transfer the cranberry chutney to a serving bowl.

  • Heat a grill pan over medium-high heat. Grill the shrimp until opaque and just cooked through, 2 to 3 minutes on each side. Serve with the chutney.

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