Ingredients

  • 1 ½ pounds raw shrimp
  • 2 tablespoons lemon juice
  • Salt and freshly ground white pepper to taste
  • 1 ripe mango
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 4 tablespoons lemon vodka
  • ¾ cup heavy cream
  • ½ teaspoon red pepper flakes
  • 2 tablespoons finely chopped coriander
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      450 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 36 grams protein; 342 milligrams cholesterol; 272 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Shell and devein the shrimp. Place the shrimp in a bowl and add the lemon juice and salt and pepper. Cover with plastic wrap, and let stand for about 15 minutes.
  2. Peel the mango and cut it in half-inch-thick slices.
  3. Heat the oil and butter in a large nonstick skillet. When it is quite hot but not smoking, add the shrimp, stirring rapidly. Cook for 2 minutes. Sprinkle with the shallots, and cook, stirring, for about 10 seconds. Add the vodka, cream, more salt and pepper if desired, and the pepper flakes. Cook over high heat about 1 minute. Add the mango and cook briefly until piping hot, not longer.
  4. Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate. Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp. Serve with rice.

About 40 minutes

Dining and Cooking