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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. What you need:
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+ 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) What to do:
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. Nutritional information:
Calories: 486; Calories From Fat: 233; Total Fat: 26g; Saturated Fat: 14g; Cholesterol: 270mg; Total Carbs: 27g; Protein: 39g;
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