Shrimp in Green Mango Butter Sauce – A Modern Spice Recipe
Its been a while … first it was Ramzaan, then it was work, and then the classic excuse of having the writer’s block. Day after day, I kept thinking today is the day when i will get back to the blog, but for one reason or another, it just got stacked way down the TO-DO list pile. There were days when I just didnt feel like cooking anymore as well (as if that would work .. :P), but now i am hoping to get back, to be regular again in my posts, and cooking overall.
So here is a quick post about a recipe that I read in Monica Bhide’s cookbook – Modern Spice. She has some pretty interesting recipes in the book, however I would’ve liked it better if there were pictures of the dishes too. For some reason, I like to have an idea of what the final dish is going to look like, its just a good reference point for a novice like me. This is a very simple and easy preparation if you clean/deveined shrimp on hand. I was motivated to make this because I had this lonely raw green mango in my refrigerator, so the recipe just fit right.
Here it goes …
1 raw green mango (a little ripe is okay, but not the fully ripe ones) – diced
2 cups cleaned deveined shrimp
2 tblsp butter
1 medium onion – sliced
2 small garlic cloves – sliced
1/2 tsp turmeric powder
1/2 tsp ground pepper
1/2 cup chicken broth
1 tsp brown sugar
1 tsp mustard seeds
1. Heat 1 tblsp butter in saucepan and let it foam. Add the mustard seeds and let them pop for a minute.
2. Add the sliced onion and garlic. Saute until fragrant – 3-4 minnutes
3. Add the turmeric, salt, pepper. Add the chicken broth and the shrimp. Simmer for 3-4 minutes, until the shrimp gets cooked (pink). Remove from heat, or leave it on lowest heat.
4. In a skillet, add 1 tblsp butter and let it foam. Add the diced mango and brown sugar and let it cook on medium heat for 3-4 minutes. The mango will begin to get soft. Thats your cue to lower the heat and let it just simmer for couple more minutes.
5. Add this mango mixture to the shrimp-broth saucepan. Mix well and turn the heat to medium.
6. Adjust salt, add lemon juice if you like a tarty taste. If you like more spicy, add a pinch of cayenne pepper.
7. Serve hot with rice!