Jamaican-Inspired Curry Mango Shrimp
Makes 4 servings
2 tablespoons 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 tablespoon pre-minced ginger 1 teaspoon to 1 tablespoon bottled jerk seasoning 1 to 2 teaspoons red curry powder 1 teaspoon pre-minced garlic 2 cups cubed frozen/defrosted
mango (from a 1-pound bag) ¾ cup coconut cream (see
note) ¼ cup water, or as needed
(optional) 1¾ pounds medium, peeled/ deveined shrimp (about 25 per pound; may use frozen/ defrosted) Kosher salt (optional) Leaves from a few stems
cilantro, torn, for garnish
Instructions: 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.
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.
Stir in the shrimp; reduce the heat to low; cover and cook for 5 to 7 minutes, until pink and firm and the sauce has thickened. Taste and season lightly with salt, if desired.
Garnish with the cilantro. Serve with warm corn tortillas and consider roasted cashews for a garnish.
Note: Coconut cream is a Southeast Asian specialty, far thicker than coconut milk. (Do not use cream of coconut, a concoction for tiki drinks. Instead, search for coconut cream in Asian markets or online outlets.)
Or 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 necessary to yield ¾ cup.