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Ingredientes
- 6 x shrimp, per person, de-veined, and, butterflied
- 4 ounce clarified butter
- 2 Tbsp. each: shallot, garlic, ginger, chopped
- 1 1/2 c. coconut cream
- 1/2 tsp turmeric, pwdr
- 1 Tbsp. madras curry pwdr
- 6 ounce mango, pulp
- 2 x juice of lime
- 1 x 2 inch bulb lemongrass, smashed
- 2 Tbsp. warm sweet chili, pwdr
- 2 Tbsp. cilantro, leaves
- 4 Tbsp. green onion, minced
- 1 x mango, cubed
- 1 Tbsp. honey
- 1 Tbsp. vindaloo curry paste
- 1 pch sea salt
Direcciones
- After the shrimp has been de-veined and butterflied, run under cool water and dry on paper towel. Set aside and cover.
- Heat up sufficient clarified butter in a large saute/fry pan to cover bottom.
- Add in shallots, garlic and ginger.
- Coat thoroughly and saute/fry for about one minute.
- Add in the coconut cream, turmeric, and curry pwdr then whisk in mango pulp, lime juice and lemongrass.
- Bring to a simmer and after a few min, sieve into another saucepan.
- Finish with the sweet chili pwdr to taste.
- Take off the heat and finish with cilantro leaves and green onions.
- In a separate pan, saute/fry the shrimp, minced mango and honey till cooked to medium rare.
- Add in curry paste and finish cooking.
- Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 2 servings | |
| Calories 1358 | |
| Calories from Fat 721 | 53% |
| Total Fat 83.82g | 105% |
| Saturated Fat 64.02g | 256% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 600mg | 25% |
| Potassium 588mg | 17% |
| Total Carbs 152.23g | 41% |
| Dietary Fiber 4.0g | 13% |
| Sugars 142.73g | 95% |
| Protein 8.62g | 14% |
