Michael’s on East through the years has developed a special relationship with the culinary team at South Africa’s famed Londolozi Game Preserve, and will host Executive Chef Anna Ridgewell at an interactive cooking dinner on Nov. 6. Tickets, which went on sale Thursday, are available at the link. Michael’s shared this recipe for those who want to study or just tackle the dish themselves.

Londolozi Seared Shrimp with Dried Date and Pine Nut Chutney 

Ingredients: 1.5 cups dried dates, chopped; 2 lb of 16/20 shrimp; 1 cup golden raisins; 1 cup pine nuts, toasted; 1 teaspoon turmeric; ½ teaspoon cinnamon; ½ teaspoon paprika; ½ teaspoon coriander; 3 tablespoon chopped fresh cilantro; 3 tablespoon chopped fresh parsley; 3 tablespoon chopped fresh mint; 1 cup olive oil; Juice of 2 limes; Salt and pepper to taste

In a medium sauté pan over medium high heat, add the oil and dates and cook for about 2 minutes. Add all the dry spices and cook for 2 minutes, until the spices are toasted. Add the shrimp and pine nuts and cook until the shrimp is thoroughly cooked (pink). Add the fresh herbs and lime juice, salt and pepper to taste and set aside until ready to plate the dish.  

Ingredients (for Couscous Salad): 4 cups couscous; 4 cups water (room temperature); ½ teaspoon cumin; ½ teaspoon garlic powder ; 1 teaspoon turmeric ; ¾ cup virgin olive oil; Pinch of ground cinnamon; Salt and pepper to taste; 1 cup dried apricots; 1 cup cherry tomatoes, cut in ½; 3 cups; fresh baby spinach; ½ cup green raisins; 1 tablespoon fresh chopped mint; ½ cup aged red wine vinegar

In a small hotel pan add the water, turmeric, cinnamon, garlic powder, cumin, olive oil, salt and pepper. Mix well then add the couscous and let sit for approximately 10 to 15 minutes, or until the couscous absorbed all the liquid. Separate the couscous with your hands and transfer to a bowl. Add the remaining ingredients and season with salt and pepper. Set aside (and keep chilled) until the dish is ready to be plated.

Place a generous spoonful of the couscous salad in the middle of the serving plate. Place the shrimp around the salad and top with the chutney. Serve and enjoy!

Tickets to Michael's on East event