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2 tablespoons unsalted butter
1 small onion, diced
1 tablespoon minced garlic
2 tablespoons curry powder
1 tablespoon minced fresh ginger
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely 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, chilled
3 tablespoons minced green onion
3 tablespoons shopped fresh cilantro
Instructions
1 small onion, diced
1 tablespoon minced garlic
2 tablespoons curry powder
1 tablespoon minced fresh ginger
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely 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, chilled
3 tablespoons minced green onion
3 tablespoons shopped fresh cilantro
1. Melt butter in a large heavy saucepan over medium heat. Add onion and garlic; sauté until tender, about 3 minutes.
2. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water. Bring to a simmer and cook 2 minutes.
3. Add shrimp, mango, sweet potato. Bring back to a simmer and cook until shrimp are pink, 4 to 5 minutes. Garnish with green onion and cilantro. Serves 4.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
