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Shrimp and Mango Curry
recipe fileappetizersshrimp and mango curry
Shrimp and Mango Curry
Serves 4

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

Shrimp and Mango Curry
Recipe by
Allen Susser

Indian flavors inspired this dish, which combines the sweetness of mango with the complexity of curry powder.

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

Add the sweet potato and simmer, uncovered, for 15 minutes. Season the shrimp with the 1 teaspoon salt and pepper. Add the shrimp and mango to the pan, return to a simmer and cook for 4 to 5 minutes, or until the shrimp are evenly pink. Serve garnished with green onion and cilantro.

chef Allen Susser's The Great Mango Book
The Great Mango Book
by Allen Susser,
Greg Schneider (Photographer)
List Price: $14.95
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"Reprinted with permission from The Great Mango Book by Allen Susser. Copyright © 2001, Ten Speed Press, Berkeley, California."

Copyright © 2008