Spiced Shrimp with Mango and Cashews
After a ton of requests for this recipe, I decided to add it. Be sure to get over to see episode #3 of the Internet cooking show Neighborhood Chefs to see me cook a meat version of this dish. This picture was also featured on www.FoodPornDaily.com
You will need:
1/2 teaspoon brown sugar
1 1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 cup olive oil
1/2 cup salted cashews
1 1/2pound large or jumbo shrimp
1 teaspoon kosher salt
1/4 cup finely chopped scallions
3 garlic cloves, finely chopped
2 tablespoons of Bacardi gold, or any dark rum (Bacardi Gold gives the dish hints of vanilla)
1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)
1 1/2 teaspoons cider vinegar
1/2 cup chopped fresh cilantro leaves.
1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
2. Wipe out skillet. Season shrimp all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and half of the cilantro; cook, stirring, for 1 minute. Add garlic and Shrimp. Cook, stirring occasionally, until shrimp is done and cooked through, about 6-8 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
3. Remove pan from heat and add nuts, mango, vinegar and other half of the cilantro leaves. Taste and adjust seasonings, if necessary.