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Ingredients
- 1Â 1/2 lb Raw shrimp, peeled and
- Â Â Deveined
- 2 Tbsp. Lemon juice
- 1 x Ripe mango, peeled and
- Â Â Sliced 1/2" thick
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 2 Tbsp. Shallots, minced fine
- 4 Tbsp. Lemon vodka
- 3/4 c. Heavy cream
- 1/2 Tbsp. Red pepper flakes
- 2 Tbsp. Coriander, minced fine
Directions
- Place shrimp in a bowl. Add in lemon juice, salt and pepper to taste.
- Cover, let stand for 15 minutes. Heat the oil and the butter together in a large, nonstick skillet. When quite warm, but not smoking, add in shrimp. stirring rapidly. Cook for 2 minutes. Sprinkle with shallots.
- Cook, stirring rapidly, for 10 sec. Add in vodka cream and pepper flakes. Add in salt & pepper to taste. Cook over high heat for 1 minutes.
- Add in mango. Cook briefly till warm, but no longer than necessary. Use a slotted spoon to remove shrimp and mango, keep hot. Bring sauce to a rolling boil for about 30 sec. Add in coriander. Remove from heat.
- Serve sauce over shrimp. Serve ever warm rice.
- My notes: I worked on a lower heat and slower timetable, and it still turned out great. I also significantly reduced the pepper flakes, but then again I am a spice weenie.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1002g | |
| Calories 1397 | |
| Calories from Fat 638 | 46% |
| Total Fat 72.28g | 90% |
| Saturated Fat 32.34g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 1188mg | 396% |
| Sodium 1132mg | 47% |
| Potassium 1784mg | 51% |
| Total Carbs 44.31g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 22.14g | 15% |
| Protein 142.71g | 228% |
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