Shrimp in Mango Sauce

Is it weird that I'm allergic to mangoes, yet they are my favorite fruit?!? It's true. I can eat maybe one mango (sometimes less) without breaking out into a rash. But I'd totally take the facial rash than never eat a mango again. They're amazing!! And so why not join my favorite fruit with some yummy shrimp?? Get on this train- it's heading to deliciousvile.

Yea I just said that. 

Shrimp in Mango Sauce 

Freezer:

2 1/4 cups mango- defrosted (if you prefer fresh- use it)

Fridge:

1 lb shrimp, peeled, deveined- size of your choice (this recipe makes a good amount of sauce you can use a 1.5 lbs if you prefer) 

3/4 cup heavy cream

1 medium red pepper, julienned 

1 tbs cilantro, minced 

Counter:

1/2 medium red onion, sliced thin

2 garlic cloves, minced 

1 tsp ginger, grated 

Pantry:

1/2 tbs olive oil 

1/2 tsp salt

1/4 tsp black pepper 

Tools:

Blender 

Large nonstick sauté pan 

Mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Add the mango and heavy cream to the blender and process until smooth. If you prefer chunks- process by pulsing. 

Heat the sauté pan over medium to high heat. Add the olive oil and once hot add the onions, garlic and ginger. Sauté for a few minutes while stirring occasionally. 

Add the red pepper and the mango smoothie mixture. Bring to a simmer while stirring every minute or so.

Sprinkle the shrimp with some of the salt and pepper and then add the rest of the seasoning to the sauce. Add the shrimp and cilantro to the sauce and sauté for a few minutes until they turn reddish in color and tails barely begin to curl. Turn off heat. 

I served mine with brown rice but it would go nicely over soba or rice noodles, zoodles or just solo. This is a simple and crazy easy, delicious dish! Get on it. Xo