Shrimp Calypso

* Exported from MasterCook II *

SHRIMP CALYPSO

Recipe By : Fruit Cookbook by Nicole Routhiers
Serving Size : 2 Preparation Time :0:00
Categories : Seafood - Entrees

Amount Measure Ingredient -- Preparation Method
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1 pound large shrimp -- shelled and deveined
1/4 teaspoon salt
1/4 teaspoon dried oregano -- crumbled
1/4 teaspoon dried thyme -- crumbled
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
1 tablespoon mild olive oil
1/4 teaspoon shallots -- chopped
2 tablespoons dry white wine
2 tablespoons fresh orange juice
1/2 large mango -- peeled
-- pitted
-- sliced 3/8" thick
1 tablespoon fresh cilantro leaves -- chopped
1/4 cup 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.

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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.

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