Carribean Vacation in a Bowl: Coconut Curried Shrimp and Mango Stew

February 9, 2011 in Entrees, Gluten Free

Thanks for sharing!

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These days I constantly feel like I am in a scene from Doctor Zhivago in the Siberian wasteland – trudging the frozen trek from my house to my car. From my car to my office. From the grocery store to my house. Wind howling around me. Snow drifts shifting. Polar bears stalking me.

Ok, I exaggerate.

But truly, I am sick of winter!!! Aren’t you? I am daydreaming back to a family after-Christmas trip we took where the Carribean waters were warm, the sun was shining and all was well in the world. Now THAT is how winter should be.

So, to cheer myself up, I decided I could at least have the Carribean in a bowl.

I used curry powder in the broth, but added just a touch of allspice for that Carribean flavor. Delicious. The aroma that fills your house while you’re simmering this stew made me want to put a fruit hat on my head and dance the conga. I swear I heard marimba music in the background!

Shrimp and mango go well together in a salad – so why not a stew? And, yes, I know mangoes are not at their most frugal this time of year, but we only used one here. And they are one ingredient that just screams “Par-tay” to me, so they are a sure bet for beating winter-itis. Hey! They’re uber-healthy too!

Make this and I promise it will banish the winter blues. At least for one meal.

CURRIED SHRIMP AND MANGO STEW

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery, diced
4 cloces garlic, minced
2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon dried thyme leaves
1 serrano chile, minced
4 cups seafood or chicken stock
1 cup long grain rice
1 can (14 ounces) c0conut milk
1 large ripe mango, diced
1 1/2 pounds raw shrimp, peeled and diced
5 or 6 green onions, thinly sliced
Cayenne pepper sauce, to taste
Salt and pepper, to taste

Cook onions in oil in a large stockpot over medium heat for about 3 minutes, until softened. Add in celery and garlic and cook another 3 minutes. Stir in curry powder, allspice, chile and cook another minutes.

Pour in stock and rice and bring to a boil. Reduce to a slow simmer and cover and cook for about 20 minutes, until rice is tender.

Add in all remaining ingredients and cook just a few minutes, until shrimp is opaque.

Serve steaming hot to beat the winter blues!

I am dying to try out another coconut shrimp soup by another blogger. A Brazilian take on shrimp soup looks delish. This simple Thai shrimp soup is inviting. Cookin’Canuck simmered a fab looking shrimp stew. And peanut coconut shrimp soup – must try this. Another shrimp soup with a Brazilian twist.

Thanks for sharing!