mango curry shrimp

 

  • 1 pound peeled and deveined raw shrimp
  • 1 medium onion, diced
  • 2 jalapenos, diced
  • 1/2 quart stewed tomatoes (approx 1 1/2 cups)
  • 2 heaping tbsp. mild curry paste
  • 2 cups chopped spinach
  • 3/4 mango (in juice)*

 

sautee shrimp in olive oil until just cooked. remove from pan and remove tails when cooled.

add onion and jalepeno (and a touch more oil if needed) and cook until soft.

mix in curry paste and stewed tomatoes and cook over medium heat until bubbly.

reduce heat to medium low, add shrimp and spinach and cook approx. 5 minutes.

dice mango quarters and add to mixture. cook about 2 minutes, or just long enough to warm them up.

serve over brown basmati rice.

*you could use fresh mango, but might want to cook a little longer to soften. 

 

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