Careme

Ingredients

• Waterfront Bistro Raw Shrimp Peeled And Deveined Tail Off 41-50 ct - 1 lb 1 lb $10.99
• Large Mango 1, peeled and diced $1.50
• Signature SELECT/FARMS Spinach - 8 Oz 4 oz $2.49
• Yellow Onion 1/2 lb, diced $1.12
• Ginger Root 1 tablespoon, grated $1.07
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1/2 lemon, juiced $3.99
• Garlic 3 cloves, minced
• Jasmine rice 3/4 cup dry
• Coconut milk 1 can, about 13.5 oz
• Red curry paste 2 tablespoons
• Neutral oil 1 tablespoon
• Fish sauce or soy sauce 2 teaspoons
• Kosher salt to taste
• Black pepper to taste
• Cilantro a small handful for garnish, optional

Instructions

1. Cook 3/4 cup jasmine rice according to package directions, using about 1 1/4 to 1 1/2 cups water. Keep covered and warm.
2. Pat the 1 lb peeled and deveined shrimp dry and season lightly with kosher salt and black pepper.
3. Heat 1 tablespoon neutral oil in a medium skillet or sauté pan over medium heat. Add 1/2 lb diced yellow onion and cook for 4 to 5 minutes until softened.
4. Add 1 tablespoon grated ginger and 3 minced garlic cloves to the onion. Stir for 30 seconds, then add 2 tablespoons red curry paste and cook for 1 minute to bloom the spices.
5. Pour in 1 can coconut milk and stir until smooth. Simmer gently for 5 minutes so the sauce thickens slightly.
6. Add the 1 diced mango and 2 teaspoons fish sauce or soy sauce. Simmer for 2 to 3 minutes, lightly breaking up a few pieces of mango with a spoon so the sauce becomes glossy and fruity.
7. Add the 1 lb shrimp to the curry sauce and cook for 3 to 4 minutes, stirring, until just opaque and curled.
8. Fold in 4 oz spinach and cook for 1 minute until wilted. Finish with juice from 1/2 lemon and taste for salt.
9. Spoon the jasmine rice into shallow bowls. Ladle the shrimp and mango-spinach curry over and around the rice so the sauce pools nicely. Garnish with a small handful of cilantro if using. For the best presentation, keep a few bright mango cubes and several shrimp visible on top.