Shrimp with Mango and Basil
This one-pan stir-fry is an Indian feast of sweet shrimp,
perfumy mangoes and spicy basil. It's guaranteed to evoke
dinnertime oohs and ahhs. Carbs are a time-tested way to take the
pop out of the heat, so make sure you have plenty of aromatic
jasmine rice to go with this fiery dish. Use prepeeled shrimp to
make preparation a breeze.
RELATED CONTENT
Ingredients:1 pound raw shrimp , (21-25 per pound), peeled and deveined,
tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango , peeled and cut into 1/2-inch cubes (see
Tip)
1 bunch scallions , green tops only, thinly sliced
1/4 cup firmly packed fresh basil leaves , finely choppedInstructions
1. Toss shrimp with salt, cayenne to taste and turmeric in a
medium bowl. Cover; refrigerate for about 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat;
place the shrimp in a single layer and cook until the undersides
turn salmon-pink, about 1 minute. Flip them over and cook for 1
minute more.
3. Add mango, scallion greens and basil and cook, stirring,
until the shrimp is just cooked and starts to barely curl, 1 to 2
minutes.
Yeild: 4 servings, 1 cup each
Degree of Difficulty: Easy
Total Time: 45 minutes
Prep Time: 15 minutes (if using peeled
shrimp)
To Make Ahead:Tips and Notes: Tip: How to cut a mango:
Nutrition:
Per serving:182 Calories; 5 g Fat, (1 g saturated
fat, 3 g mono unsaturated fat); 168 mg Cholesterol; 16 g
carbohydrates; 20 g protein; 3 g fiber; 352 mg sodium; 474 mg
potassium;
