Saturday, September 18, 2010

RECIPE - Shrimp with Mango (Camarão com Manga)

This very simple and delicious recipe for shrimp in a mango sauce comes from the northeastern Brazilian state of Rio Grande do Norte. The fruit sauce gives the dish natural sweetness which highlights the sweet flavor of good shrimp. Brazil has many, many varieties of mangoes and not all work well in creating this type of sauce. The recipe calls for Haden (or Hayden) mangoes which are one variety that travels well, and thus is likely to be available in greengrocers and supermarkets in North America and Europe. The variety originated in Florida and is still widely grown there. The Haden mango is a rounded oval shape, and has a yellow color with blushes of red or pink. It is only slightly fibrous (which is why it is good in this recipe) and has a full, sweet flavor. For this recipe, approximately two good-sized mangoes are required.
Haden Mango

Shrimp with mango is easy to make, and additionally requires little cooking time. I think it is best served with plain long-grain white rice and a green salad. It's perfect for lunch, or a light supper, especially in times of hot weather.
RECIPE - Shrimp with Mango (Camarão com Manga)
Serves 6

2 lbs (1 kg) medium shrimp, with heads and shells, OR
1 1/4 lb (600 gr) cleaned and peeled medium shrimp
1/2 tsp salt
white pepper to taste
4 Tbsp. fresh-squeezed lime juice
1/3 cup (3 oz) butter
1/2 tsp. freshly grated ginger
1/3 cup (80 ml) water
1 cup Haden mango flesh, cut into 1 inch (2 cm) cubes
1 cup Haden mango flesh, pureed in blender or food processor
If using whole shrimp, remove heads shells and tails. Devein the shrimp, then wash in fresh cold water.
If using ready-peeled shrimp, rinse in fresh cold water, changing water once or twice. Drain.

Put the shrimp in a medium bowl, season with salt and pepper and sprinkle with half of the lime juice. Mix thorough, then place in refrigerator for up to one hour before cooking.

In a large frying pan, melt the butter over medium heat. When the butter is bubbling but not browned, add the remaining lime juice, the grated ginger and the cubed and pureed mangoes. Bring to a boil, stirring constantly. Add the refrigerated shrimps, reduce heat to low, cover the pan and cook for 5 minutes, stirring once or twice to avoid sticking. Remove from heat.

Put the shrimp and sauce into a serving bowl and serve immediately.

Recipe translated and adapted from Cozinha Regional Brazileira by Abril Editora

1 comment:

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