Last night I spent about 10 minutes making dinner and it was so good that I must tell you about it. Sunset magazine’s “Shrimp and Spicy Mango Sauté” (February 2016) provided the guidance. I had mango chutney, not mango relish, as they called for in the recipe, so I used less (due to its sweetness) and sprinkled some dried red chile flakes at the table for “spicy”. Everybody liked it!
Amy’s Kitchen Coach Tips:
- Shrimp: When I’m lazy, I purchase frozen shrimp that have been peeled and deveined. Wild caught ones from either Louisiana or Mexico are my current favorites. I leave them in my freezer and defrost the amount I need just before cooking. (Thawed shrimp do not keep more than a day.)
- How to defrost shrimp: frozen shrimp go into a bowl of cold water in the sink. Technically, food safety experts recommend you leave the water running into the bowl. I can’t stand the thought of “wasting” water, so I just fill the bowl and let the shrimp sit there. In about 30 minutes, they’re thawed. I then remove each from the water and place in a single layer on a paper towel lined plate to dry off before cooking.
- Product recommendations: Indian Life Mango Chutney, Patak’s Mango Relish
- 2 Tbsp. olive oil or other high heat cooking oil
- 2 shallots, halved and thinly sliced
- 1 lb. medium-sized shrimp, peeled and deveined
- 1/4 teaspoon salt
- 2 Tbsp. mango chutney
- serving accompaniments: jasmine rice, juice from 1/2 lime, dried red chile flakes
- Heat the oil in a large frying pan over medium heat. Add the shallots and cook 2 or 3 minutes, stirring often with a wooden spoon.
- Add shrimp, sprinkle with salt, and begin to cook. Add the chutney, toss or stir to coat the shrimp. Continue to cook until shrimp are pink and cooked through, about 4 or 5 minutes.
- Serve with rice, lime juice, and dried red chile flakes (if desired).