Rock Shrimp Coconut Curry with Mango-Papaya Salsa

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture

Servings: n/a
Prep Time: 20 Min.
Cook Time: 15 Min.

* 1 tsp. olive oil
* 1 Tbsp. fresh ginger, peeled and chopped
* 1/2 c. onion, chopped
* 1 c. zucchini, julienned
* 1 c. yellow squash, julienned
* 1 c. unsweetened coconut milk
* 1/4 c. dry white wine
* 1 tsp. turmeric
* 1/2 c. mango chutney
* 1-1/2 lb. rock shrimp, peeled
* 1/2 c. half and half
* 1/2 tsp. Thai red curry paste
* 2 tsp. parsley, chopped
* sea salt to taste
* fresh ground pepper to taste
* Florida Mango-Papaya Salsa (recipe below)

1. Heat olive oil in a heavy saucepan over medium-high heat. Add ginger, onion and julienned squash; sauté until soft. Stir in coconut milk, wine, turmeric and chutney; bring to a boil. Add shrimp and reduce heat to medium. Simmer sauce 5-6 min. until shrimp are cooked through and sauce is slightly thickened.
2. Stir in half and half, curry paste, parsley, salt and pepper. Heat through and serve with Florida Mango-Papaya Salsa.

Florida Mango Papaya Salsa:
* 1 c. ripe papaya, cut into 1/2-in. cubes
* 2 c. ripe mango, cut into 1/2-in. cubes
* 3 Tbsp. cilantro, finely chopped
* 1-2 jalapeño peppers, seeded and minced
* 2 Tbsp. fresh lime juice, or to taste
* 1 Tbsp. light brown sugar, or more to taste

1. Place all ingredients in a mixing bowl; chill. Toss together 5 min. before ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as needed.

* Nutritional information does not include Salsa.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.

Calories: 486;   Calories From Fat: 233;   Total Fat: 26g;   Saturated Fat: 14g;   Cholesterol: 270mg;   Total Carbs: 27g;   Protein: 39g;