Spiced Shrimp with Mango Curry Cream

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Mango Curry Cream Sauce:
1 tablespoon olive oil
1 tablespoon Thai red curry paste
1 (14-ounce) can coconut milk
1/2 cup mango chutney
1 fresh mango, diced
1/4 cup heavy cream
3 tablespoon finely diced fresh cilantro

Spiced Shrimp:
1 1/2 pounds shrimp, peeled and deveined
1 teaspoon ground coriander
1 teaspoon ground allspice
1 tablespoon butter
1/2 teaspoon lime juice
2 teaspoons brown sugar, packed
1 teaspoon ground black pepper sauce

Cooking Directions:

1. For Mango Curry Cream Sauce: Heat the oil over medium heat in saucepan. Whisk in the curry paste and cook for 1 minute. Add coconut milk, chutney and fresh mango. Bring to a boil, then lower heat and slowly stir in heavy cream. Simmer to reduce sauce by half. Purée sauce in blender until smooth. Keep sauce warm and add cilantro just before serving with Spiced Shrimp.
2. For Spiced Shrimp: In a bowl, combine shrimp, coriander and allspice. Set aside.
3. Heat butter in a skillet over medium high heat and cook shrimp 3 to 4 minutes on both sides until opaque in the center.
4. Add lime juice, sugar and pepper sauce to pan; stir until sugar is dissolved.

Makes 4 servings.

Nutritional Information Per Serving for Mango Curry Cream Sauce (1/4 of recipe): Calories 392, Calories from Fat 300, Total Fat 33g, Saturated Fat 23g, Cholesterol 21g, Total Carbohydrates 27g, Protein 3g.

Nutritional Information Per Serving for Spiced Shrimp (1/4 of recipe): Calories: 217; Calories From Fat: 53; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 266mg; Total Carbs: 4g; Protein: 35g.

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