Shrimp with Mango & Basil, 2/3/14
American Heart Association
Prep Time:15 minutes
Marinating Time: 30
1 pound raw shrimp (21-25 perpound), peeled and deveined, tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Cook Tips)
1 bunch scallions, green tops only, thinly sliced
1/4 cup firmly packed fresh basil leaves, finely chopped
Toss shrimp with salt, cayenne to taste and turmeric in amedium bowl. Cover; refrigerate for about 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; place the shrimp ina single layer and cook until the undersides turn salmon-pink, about 1 minute.Flip them over and cook for 1 minute more.
Add mango, scallion greens and basil and cook, stirring, until the shrimp isjust cooked and starts to barely curl, 1 to 2 minutes.
Calories Per Serving 182
Total Fat 5g
Saturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 168 mg
Sodium 352 mg
1/2 fruit, 1 vegetable, 2 1/2 lean meat
2012 Eating Well, Inc. All rightsreserved. Re printed with permission.