Categories: Fish- Seafood

Ingredients

• 2 tbsp. peanut oil
• 1/3 cup pre-chopped fresh onion
• 1/3 cup pre-chopped fresh celery
• 1/3 cup pre-chopped fresh green bell pepper
• 1 Tbsp. minced ginger
• 1 tsp to 1 Tbsp. bottled jerk seasoning
• 1 to 2 tsp. red curry powder (see notes)
• 1 tsp. minced garlic
• 2 cups cubed frozen/thawed mango (from a 1 lb. bag)
• 3/4 cup coconut cream (see notes)
• 1/4 cup water or as needed
• 1 3/4 lb. medium, peeled/ deveined shrimp (about 25 per lb.; may use frozen/thawed)
• Salt to taste
• Leaves from a few stems of cilantro, torn, for garnish

Directions

1. Heat the oil in a large skillet over medium heat for 2 minutes. Add the onion, celery, green bell pepper and ginger; cook, stirring often, until softened; about 3 minutes. Stir in the jerk seasoning and curry powder ( both to taste) and the garlic; cook until aromatic, stirring constantly, about 30 seconds.
2. Add the mango, cook, stirring constantly, for 1 minute. Pour in the coconut cream; once it starts to bubble at the edges, cook for 1 minute., stirring often. If the mixture seems too thick, add the water, as needed.
3. Stir in the shrimp; reduce the heart to low; cover and cook 5 to 7 minutes, until pink and firm and the sauce has thickened. Taste and season lightly with salt, if desired.
4. Garnish with the cilantro just before serving.

5. Notes: Red curry powder is a blend that often contains paprika, a McCormick brand is available at some large supermarkets.

6. coconut cream is far thicker than coconut milk. Do not use cream of coconut, a concoction for tiki drinks. If you can’t find it, buy 2 cans of full-fat coconut milk. Do not shake them. Set them in the refrigerator overnight, then scrape the thickened coconut solids off the top, adding as much coconut liquid from below as needed to yield 3/4 cup.

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