Recipe is from Ruth Levine, Chef and Owner of Bistro 185
Mango Shrimp with Coconut Rice
2 Cups cubed fresh ripe mango
1 tsp. finely chopped garlic
1 tsp. finely chopped fresh ginger
1 shallot finely diced
1 Tablespoon fresh cilantro chopped
½ tsp Madras curry powder
Zest and Juice of 1 lime – ( to get more juice out of the lime microwave for 30 seconds)
1 can coconut milk
Salt and Pepper to taste
Saute shallot, garlic and ginger for 1-2 minutes until fragrant.
Add cubed mango and cook on low until mango is soft. Add Curry powder, Lime zest and juice, cilantro, salt and pepper and coconut milk and continue cooking about 5 minutes on low heat.
Remove from heat – let cool and use immersion blender or regular blender and puree until smooth.
5 - 6 shrimp per person
1 - 2 limes
Use large fresh shrimp – we use U15 – which means there are about 15 shrimp to the pound.
Shell shrimp – I like to leave the tail on for presentation.
Toss shrimp with a little olive oil, salt and pepper, lime zest
Brush grill pan with a little oil. Get grill pan hot and grill the shrimp about 1 to 1 ½ minutes per side.
Heat Mango Sauce and brush on shrimp – serve with additional sauce on plate.
1 Cup Basmati Rice washed several times in cold water until the water runs clear
2 cups cold water
1 tsp. salt
½ cup shredded coconut
2 tablespoons butter or olive oil ( optional)
Combine all ingredients in saucepot. Bring to boil. Reduce heat to very low. Cover tightly and cook for 20 minutes. Take off heat and leave lid on for 5- 10 minutes before serving.
Serve with Mango Shrimp
Garnish dish with chopped scallion, cilantro and lime wedges. Can also serve with black beans.