1-1/2 lb. shrimp, peeled and deveined 1 tsp. ground coriander 1 tsp. ground allspice 1 Tbsp. butter 1/2 tsp. lime juice 2 tsp. brown sugar 1 tsp. pepper sauce
Mango Curry Cream Sauce: 1 Tbsp. olive oil 1 Tbsp. Thai red curry paste 1 14-oz. can coconut milk 1/2 c. mango chutney 1 fresh mango, diced 1/4 c. heavy cream 3 Tbsp. fresh cilantro, finely diced
What to do:
1. In a bowl, combine shrimp, coriander and allspice. Set aside. Heat butter in a skillet over medium high heat and cook shrimp 3-4 min. on both sides until opaque in the center. Add lime juice, sugar and pepper sauce to pan; stir until sugar is dissolved. 2. Mango Sauce: Heat the oil over medium heat in saucepan. Whisk in the curry paste and cook for 1 min. Add coconut milk, chutney and fresh mango. Bring to a boil, then lower heat and slowly stir in heavy cream. Simmer to reduce sauce by half. Puree sauce in blender until smooth. Keep sauce warm and add cilantro just before serving with Spiced Shrimp.
* Nutritional Value per serving is without Mango Curry Cream Sauce
* Mango Curry Cream Sauce Nutrition per serving: Calories 392, Calories from Fat 300, Total Fat 33g, Saturated Fat 23g, Cholesterol 21g, Total Carbohydrates 27g, Protein 3g
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
