Shrimp Calypso

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp - shelled and deveined
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried oregano - crumbled
1/4 teaspoon	1.3ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Paprika
1/8 teaspoon	0.6ml	Cayenne pepper
1/8 teaspoon	0.6ml	Fresh ground black pepper
1 tablespoon	15ml	Mild olive oil
1/4 teaspoon	1.3ml	Shallots - chopped
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Fresh orange juice
1/2 tablespoon	7.5ml	Mango - peeled (large) pitted sliced 3/8" thick
1 tablespoon	15ml	Fresh cilantro leaves - chopped
1/4 cup	23g / 0.8oz	Sweetened coconut flakes - toasted

Recipe Instructions

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.

NOTES : If you want to serve a richer entree, add 1/4 cup heavy cream along with the wine and orange juice when you cook this dish. Serve it over steamed rice or with bread. You may substitute fresh papaya for the mango.

Source:
Fruit Cookbook by Nicole Routhiers

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