| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood -, Entrees |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp — shelled and |
|
|
Deveined |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried oregano — crumbled |
| 1/4 |
ts |
Dried thyme — crumbled |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Fresh ground black pepper |
| 1 |
tb |
Mild olive oil |
| 1/4 |
ts |
Shallots — chopped |
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Fresh orange juice |
| 1/2 |
lg |
Mango — peeled |
|
|
Pitted |
|
|
Sliced 3/8" thick |
| 1 |
tb |
Fresh cilantro leaves — |
|
|
Chopped |
| 1/4 |
c |
Sweetened coconut flakes — |
|
|
Toasted |
INSTRUCTIONS
To toast coconut: Preheat oven to 350. Spread coconut in a single layer
and
bake 4-5 minutes until golden brown.
Place the shrimp in a medium sized bowl. In a separate bowl, combine the
salt, oregano, thyme, cumin, paprika, cayenne and black pepper and sprinkle
the mixture over the shrimp. Toss well, cover and refrigerate until
needed.
Heat the oil in a large skillet over high heat. Add the shallots and the
shrimp and saute until the shrimp turn pink - about 2 minutes.
Add the wine and orange juice and cook until almost all the liquid is
absorbed. Add the mango and cook until it is just heated through - 1
minute
more.
Remove the pan from the heat and stir in the cilantro. Adjust the
seasoning
if necessary.
Transfer the shrimp to warmed dinner plates. Sprinkle with toasted coconut
and serve immediately.
Posted to MC-Recipe Digest V1 #156
Date: Tue, 16 Jul 1996 09:23:50 -0500
From: Sharon <jouet@telalink.net>
Recipe By : Fruit Cookbook by Nicole Routhiers
A Message from our Provider:
“God cares”