Mango Dijon Shrimp

Serves 6 to 8

Though Indian inspired, the seasonings in this shrimp dish are familiar enough to our American palate for those who may be a little hesitant of exotic spices. And, who couldn't love the sweet and sour balance of mango and mustard? Serve with jasmine or basmati rice.

Ingredients

1 (16-ounce) package frozen mango, thawed
2 tablespoons Dijon mustard
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper, more to taste
2 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
Seat salt and pepper
2 pounds raw jumbo shrimp, shelled and rinsed
3 tablespoons ghee (clarified butter) or peanut oil
2 tablespoons finely chopped chives

Method

In a blender or food processor, combine the mango, mustard, lime juice, honey, cayenne, garlic, turmeric and coriander. Transfer mixture to a wide, shallow dish, add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours to marinate.

Heat ghee in a deep frying pan over medium heat. Transfer shrimp to the hot pan, leaving the marinade clinging to the shrimp. Season with salt and cook, turning once, until flesh is opaque and shrimp are just done, 6 to 8 minutes. Transfer shrimp to a platter. Spoon any juices from the pan over the shrimp. Sprinkle with black pepper and chives. Serve immediately.

Nutrition

Per serving: 240 calories (70 from fat), 7g total fat, 4g saturated fat, 28g protein, 15g total carbohydrate (2g dietary fiber, 12g sugar), 270mg cholesterol, 560mg sodium

http://www.wholefoodsmarket.com/recipes/1570