Sauteed shrimp with vodka and mango
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Raw shrimp, peeled and |
| Deveined | ||
| 2 | tablespoons | Lemon juice |
| 1 | Ripe mango, peeled and | |
| 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 |
Directions
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