Shrimp calypso
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Shrimp calypso
  Shrimp    Seafood    Entrees  
Last updated 6/12/2012 1:22:55 AM. Recipe ID 55764. Report a problem with this recipe.
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      Title: Shrimp calypso
 Categories: Seafood -, Entrees
      Yield: 2 Servings
      1 lb Large shrimp -- shelled and
    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
           Sliced 3/8" thick
      1 tb Fresh cilantro leaves --
    1/4 c  Sweetened coconut flakes --
  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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Recipe ID 55764 (Apr 03, 2005)

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