Sweet mangoes and red peppers burst with flavor in a quick take on a classic Indian curry that comes together in minutes. With pre-cleaned shrimp from the fishmonger, it’s a snap for a weeknight dinner.
|1/4 cup vegetable oil||1 cup vegetable stock|
|1 shallot, minced||2 teaspoons white wine or Champagne vinegar|
|1 clove large garlic, minced||1 pound raw shrimp, peeled and deveined|
|1 tablespoon fresh grated or 1 teaspoon powdered ginger||1/2 cup half and half|
|2 tablespoons curry powder||1/4 cup minced cilantro|
|1 red bell pepper, diced||Basmati rice or other grain, for serving|
|2 mangoes, peeled and diced|
Heat the canola oil in a large skillet or saute pan over medium heat. Add the shallot, garlic, and fresh ginger, if using. Cook, stirring, for 1 minute, then add the powdered ginger, if using, and curry powder. Cook for 1 minute more to toast the powdered spices.
Add the diced red pepper and mango and cook for 5 minutes to soften.
Add the stock and vinegar and bring to a simmer. Add the shrimp and cook just until opaque and cooked through, about 5 minutes.
Reduce the heat to low and add the half and half. Cook until warmed through but do not bring to a simmer or the sauce will break. Stir in the cilantro.
Serve over cooked rice or a grain of your choice.
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