Shrimp calypso

Yield: 2 Servings

Measure Ingredient
1 pounds Large shrimp -- shelled and
\N \N Deveined
¼ teaspoon Salt
¼ teaspoon Dried oregano -- crumbled
¼ teaspoon Dried thyme -- crumbled
¼ teaspoon Ground cumin
¼ teaspoon Paprika
⅛ teaspoon Cayenne pepper
⅛ teaspoon Fresh ground black pepper
1 tablespoon Mild olive oil
¼ teaspoon Shallots -- chopped
2 tablespoons Dry white wine
2 tablespoons Fresh orange juice
½ large Mango -- peeled
\N \N Pitted
\N \N Sliced 3/8\" thick
1 tablespoon Fresh cilantro leaves --
\N \N Chopped
¼ cup Sweetened coconut flakes --
\N \N Toasted

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.

Recipe By : Fruit Cookbook by Nicole Routhiers From: wesbc[smtp:wsc9510@...

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