Mango Shrimp Curry

By: Hannah Lee Leidy

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  • 1 ¼ pounds uncooked large shrimp, peeled, deveined, 2 tablespoons butter , 1 cup chopped onion, 1 tablespoon curry powder, ¾ cup whipping cream , ¾ cup bottled clam juice, 3 tablespoons mango chutney (hot or mild), 1 tablespoon Garam Masala , Cooked white rice , Chopped green onions( optional)
  1. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer. Stir in Garam Masala
  2. Spoon rice onto plates. Top with shrimp, sauce and green onions.
  • Part of the #tlprecipeshare series. Recipe from Paul Swartz.

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