SHRIMP AND MANGO CURRY
A mango and curry culinary delight.
Prep Time: 15 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients:
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons Madras curry powder
• 1 tablespoon minced fresh ginger
• 2 teaspoons sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups coconut milk
• 1 cup water
• 16 jumbo shrimp, peeled and deveined
• 1 large firm but ripe mango, peeled and diced
• 1 large sweet potato, peeled, diced and boiled or steamed until tender and quickly chilled
• 3 tablespoons minced green onion (white and green parts)
• 3 tablespoons chopped fresh cilantro
Instructions:
Melt butter in a large heavy saucepan over medium heat.
Add onion and garlic and sauté until aromatic, about 3 minutes.
Stir in curry powder, ginger, sea salt, cayenne and black pepper.
Add coconut milk and water; bring to a simmer and cook for 2 minutes.
Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink.
Garnish with green onion and cilantro.
Recipe courtesy of the National Mango Board (www.mango.org)
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