Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Raw shrimp, peeled and |
\N \N | Deveined |
2 tablespoons | Lemon juice |
1 \N | Ripe mango, peeled and |
\N \N | Sliced 1/2\" thick |
1 tablespoon | Olive oil |
1 tablespoon | Butter |
2 tablespoons | Shallots, chopped fine |
4 tablespoons | Lemon vodka |
¾ cup | Heavy cream |
½ tablespoon | Red pepper flakes |
2 tablespoons | Coriander, chopped fine |
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