1 Pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
1/4 Teaspoon Salt
1/4-1 Teaspoon Cayenne Pepper
1/4 Teaspoon ground Turmeric
1 Tablespoon Extra-Virgin Olive Oil
1 Large ripe, firm mango, peeled and cut into 1/2-inch cubes. To save time use Dole Frozen Mango Slices, these come very fresh.
1 Bunch scallions, green tops only, thinly sliced
1/4 Cup firmly packed fresh Basil leaves, finely chopped
Directions
*Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
*Heat oil in a large nonstick skillet or wok over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
*Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
*Serve with Jasmine Rice or healthier Brown Rice.
Love the combination of the shrimp and mango. Thanks for sharing your recipe idea.
ReplyDelete2 of my favorites Shrimp and Mango!
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