Shrimp gets top billing in this Indian stir-fry, but the real star is mango, which takes on a sweetness when cooked. Turmeric reinforces the bright color, and cayenne pepper adds as much heat as you dare. With pre-peeled shrimp, the preparation is a breeze. Serve with jasmine rice.
- 1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails on
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 tablespoon extra-virgin olive oil
- 1 large frim mango, peeled and diced into 1/2-inch cubes*
- 1 bunch scallions, tender green parts only, thinly sliced
- 1/4 cup firmly packed basil leaves, finely chopped
In a medium bowl, combine the shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 minutes.
Heat the oil in a large, nonstick skillet or wok over medium-high heat until it is shimmering. Add the shrimp in a single layer; you may have to cook it in batches. Cook until the undersides turn pink, about 1 minute. Turn over and cook for 1 minute. Add the mango, scallions and basil and cook, stirring, until the shrimp is just cooked through and starts to curl, 1 to 2 minutes. Serve immediately.
Adapted from "Healthy in a Hurry," by Jim Romanoff and the editors of Eating Well (Countryman, 2006).
Tested by Marcia Kramer.
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