Shrimp with Mango & Basil
Simply mentioning the recipe name is enough to draw oohs and aahs from one and all at the dinner table. Guests love every spicy, succulent morsel of the juicy shrimp and sweet-firm mango. Serve with brown basmati rice.
Prep time: 10 minutes (if using peeled shrimp)
Start to finish: 45 minutes
1 pound shrimp (21-25 per pound), uncooked, peeled, deveined and tail-on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (1 1/2 cups) (See Tip)
1 bunch scallions, green tops only, thinly sliced crosswise (1 cup)
1/4 cup firmly packed fresh basil leaves, finely chopped, or 2 tablespoons dried
Toss shrimp with salt, cayenne and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
Heat oil in a large nonstick skillet 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, scallions and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes. Serve immediately.
Makes 4 servings, 1 cup each.
Per serving: 183 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 16 g carbohydrate; 20 g protein; 3 g fiber; 352 mg sodium.
Use a salt substitute to reduce sodium content.
Nutrition bonus: Vitamin C (57% daily value), Vitamin A (30% dv), Iron (20% dv).
Tip: How to cut a mango:
Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
Cut the fruit into the desired shape