| 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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”