Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.
Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andri Tscharner, Fairmont Miramar, Santa Monica, CA
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.