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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | green pepper, finely chopped | 3 | cloves | garlic minced | 5 | tablespoon chopped | shallots | 1 | tablespoon | ginger (sliced) | 2 | cup, sliced | mangoes | 1 1/2 | cup | chicken stock, low salted | 1 1/2 | tablespoon | Lime juice, raw - or 1 TBSP | 2 | cup | corn kernels | 1 | whole | avocado | 8 | ounce | shrimp frozen,cooked shrimp - 1lb |
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Steps
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Sequence
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Step
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| | 1 | Fry 2 cloves minced garlic, 2 chopped shallots, 1 tbsp sliced ginger and ¼ tsp cumin seeds in2 tbsp olive oil. Add just the flesh of 3 habanero peppers. Fry for 10 minutes on medium heat. Add 2cups of ripe mango on low heat for 5 minutes. Add 1 can of chicken stock and gently simmer for 1 hour. Take out the ginger pieces. Cool the mixture and blend to sauce in a blender. Keep aside the sauce. Add 1 1/2 tbsp lime juice and 3/4 tsp salt. Heat 1 tbsp olive oil in a hot pan and cook ½ lb frozen shrimp with tails. Fry just for 1 minute while flipping each shrimp individually with a spoon. Add 5 tsp sauce and cook for 2 minutes. Serve the shrimps on a bed of corn. With some mixed salad, tomato slices and avocado. |
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