Monday, July 23, 2012

Shrimp and Mango Stir Fry

This sweet and pungent combination of mango, shrimp, chilies and cumin is quick to put together as a stir-fry, alongside Cauliflower Rice or as a topping to a fresh plate of salad greens.  You could also put it on corn tortillas and use it for tacos (Stages 2-3 and complaining family members only).

Once again, feel free to adjust the spiciness according to your tastes and what you have on hand.

Shrimp and Mango Stir Fry
makes 4 servings

2 tablespoons olive oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice

Heat a large, heavy skillet or wok over medium-high heat, and add the oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.

Serve immediately.

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