Wednesday, February 11, 2009

Mango Shrimp

We went to L. Isaacson & Stein fish market on Fulton Market the other day and picked up some fabulous shrimp. Sarah loves mangos, so we thought this sounded like a great combination. This was a very quick and easy meal and it was very tasty. You can really tell the difference when you have good shrimp.

Mango Shrimp

1 cup Basmati rice - 2 cups water- we used the rice cooker
16 fresh shrimp- I peeled and took tails off.
2tsp olive oil
1/4 cup green onions
1 clove garlic
2 tsp soy sauce
4 tbsp Marie Sharp's mango chutney
1 mango cut into 1/2" pieces

You want to heat up the pan with some olive oil. Then add the garlic and onion. Cook for two minutes. Then you can add in the mango chutney, soy sauce and fresh mango. Cook for two to three more minutes - heating the mango through. Add shrimp and cook for two minutes. Shrimp cooks really fast. Cook till it is no longer translucent.

Spoon over Basmati rice & enjoy!

Chris drew this menu board the night we made this!

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