Shrimp Calypso

Title:
Shrimp Calypso

Yield:
2 Servings

Categories:
Seafood
-,
Entrees




Ingredients:





     1 lb Large shrimp -- shelled and


          Deveined


   1/4 ts Salt


   1/4 ts Dried oregano -- crumbled


   1/4 ts Dried thyme -- crumbled


   1/4 ts Ground cumin


   1/4 ts Paprika


   1/8 ts Cayenne pepper


   1/8 ts Fresh ground black pepper


     1 tb Mild olive oil


   1/4 ts Shallots -- chopped


     2 tb Dry white wine


     2 tb Fresh orange juice


   1/2 lg Mango -- peeled


          Pitted


          Sliced 3/8" thick


     1 tb Fresh cilantro leaves --


          Chopped


   1/4 c  Sweetened coconut flakes --


          Toasted






 To toast coconut: Preheat oven to 350.  Spread coconut in a single layer


 and


 bake 4-5 minutes until golden brown.


 


 Place the shrimp in a medium sized bowl.  In a separate bowl, combine the


 salt, oregano, thyme, cumin, paprika, cayenne and black pepper and sprinkle


 the mixture over the shrimp.  Toss well, cover and refrigerate until


 needed.


 


 Heat the oil in a large skillet over high heat.  Add the shallots and the


 shrimp and saute until the shrimp turn pink - about 2 minutes.


 


 Add the wine and orange juice and cook until almost all the liquid is


 absorbed.  Add the mango and cook until it is just heated through - 1


 minute


 more.


 


 Remove the pan from the heat and stir in the cilantro.  Adjust the


 seasoning


 if necessary.


 


 Transfer the shrimp to warmed dinner plates.  Sprinkle with toasted coconut


 and serve immediately.


 


 Posted to MC-Recipe Digest V1 #156


 


 Date: Tue, 16 Jul 1996 09:23:50 -0500


 


 From: Sharon 


 


 Recipe By     : Fruit Cookbook by Nicole Routhiers