| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Raw shrimp, peeled and |
| Deveined | ||
| 2 | tb | Lemon juice |
| 1 | Ripe mango, peeled and | |
| Sliced 1/2" thick | ||
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 2 | tb | Shallots, chopped fine |
| 4 | tb | Lemon vodka |
| 3/4 | c | Heavy cream |
| 1/2 | tb | Red pepper flakes |
| 2 | tb | Coriander, chopped fine |
INSTRUCTIONS
Place shrimp in a bowl. Add lemon juice, salt and pepper to taste. Cover, let stand for 15 min. Heat the oil and the butter together in a large, nonstick skillet. When quite hot, but not smoking, add shrimp. stirring rapidly. Cook for 2 min. Sprinkle with shallots. Cook, stirring rapidly, for 10 sec. Add vodka cream and pepper flakes. Add salt & pepper to taste. Cook over high heat for 1 min. Add mango. Cook briefly until hot, but no longer than necessary. Use a slotted spoon to remove shrimp and mango, keep warm. Bring sauce to a rolling boil for about 30 sec. Add coriander. Remove from heat. Serve sauce over shrimp. Serve ever hot rice. My notes: I worked on a lower heat and slower timetable, and it still turned out great. I also significantly reduced the pepper flakes, but then again I am a spice weenie. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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