Rock Shrimp Coconut Curry with Mango-Papaya Salsa

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Florida Mango Papaya Salsa:
1 cup ripe papaya, cut into 1/2-inch cubes
2 cup ripe mango, cut into 1/2-inch cubes
3 tablespoon cilantro, finely chopped
1 to 2 jalapeño peppers, seeded and minced
2 tablespoon fresh lime juice, or to taste
1 tablespoon light brown sugar, packed, or more to taste

Rock Shrimp Coconut Curry:
1 teaspoon olive oil
1 tablespoon fresh gingerroot, peeled and chopped
1/2 cup onion, chopped
1 cup zucchini, julienned
1 cup yellow squash, julienned
1 cup unsweetened coconut milk
1/4 cup dry white wine
1 teaspoon turmeric
1/2 cup mango chutney
1 1/2 pounds rock shrimp, peeled
1/2 cup half-and-half
1/2 teaspoon Thai red curry paste
2 teaspoons fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper, to taste

Cooking Directions:

1. For Florida Mango Papaya Salsa: Place all ingredients in a mixing bowl; chill. Toss together 5 minutes before ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar, packed as needed.
2. For Rock Shrimp Coconut Curry: Heat olive oil in a heavy saucepan over medium-high heat. Add ginger, onion and julienned squash; sauté until soft.
3. Stir in coconut milk, wine, turmeric and chutney; bring to a boil. Add shrimp and reduce heat to medium. Simmer sauce 5 to 6 minutes until shrimp are cooked through and sauce is slightly thickened.
4. Stir in half-and-half, curry paste, parsley, salt and pepper. Heat through and serve with Florida Mango-Papaya Salsa.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.