Tandoori Spiced Mango Shrimp
Makes 3-4 servings
- 1 lb. shrimp, shelled and deveined
- 1/4 cup chopped fresh cilantro
- 1 tbsp canola oil
- Fresh basmati rice for serving
Sauce:
- 3 tbsp mango chutney (near kethchup)
- 1/4 cup fresh lime juice
- Dash cayenne pepper (optional)
- 1-1/2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 garlic cloves, minced
- 1" piece fresh gingeroot, minced
- Zest of one lime
- Juice of one lime
In a large skillet dry-roast paprika, cumin, and coriander over medium heat, stirring occasionally, until spices are several shades darker and fragrant, about 4 minutes. Combine spices and all remaining spice paste ingredients in a medium bowl. Add shrimp, stirring well to evenly coat. Marinate for 20-30 minutes.
Heat oil in a large non-stick skillet over medium heat an dadd shrimp, sauteeing until golden and just cooked through. Serve over basmati rice and top with cilantro and sauce.
From _Eating For IBS_, p169.