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SEAFOOD RECIPESSHRIMP Recipes pg 3 >  Wild Shrimp, Mango Chutney



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Serves 4


    • 2 tablespoons butter, unsalted
    • 1 medium Florida onion, diced
    • 1 tablespoon Florida garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 3 tablespoons Madras curry powder
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons fine sea salt
    • 2 cups canned coconut milk
    • 2 cups water
    • 2 large sweet potatoes, peeled, cut into chunks
    • 16 large wild Florida shrimp, shelled and deveined
    • 1 teaspoon fine sea salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 large Florida mango, peeled and diced
    • 3 tablespoons Florida green onion, minced including green parts
    • 3 tablespoons fresh Florida cilantro, chopped


To Prepare the Curry:
In a large heavy saucepan, melt the butter over medium heat.
Sauté onions and garlic in butter until aromatic, about 3 minutes.
Stir in the ginger, curry powder, cayenne and 2 teaspoons of salt.
Stir in coconut milk and water.
Bring to a simmer and cook for 5 minutes.

To Cook the Wild Florida Shrimp:
Add the sweet potato to curry and simmer, uncovered, for 15 minutes.
Season the shrimp with salt and pepper.
Add the shrimp and mango to the curry mix.
Bring back to a simmer and cook for 4 to 5 minutes, or until the shrimp are evenly pink.

Serve garnished with green onion and cilantro.

Nutritional Value Per Serving
Calories 437, Calories From Fat 282, Total Fat 31g, Saturated Fat 26g, Trans Fatty Acid 0, Cholesterol 58mg, Total Carbohydrates 32g, Protein 24g, Omega 3 Fatty Acid 0.18g

Chef Allen Susser - Chef Allen’s, Miami
Florida Department of Agriculture and Consumer Services


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