Dude, this recipe is a total winner. Shrimp and mango are a surprisingly wonderful combination. The spiced cashews, hint of rum and cilantro just seal the deal.
1/2 teaspoon brown sugar
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/2 cup salted cashews
1 1/2pound large shrimp
1 teaspoon kosher salt
1/4 cup finely chopped green onions
3 garlic cloves, finely chopped
2 tablespoons dark or gold rum
1 large mango (approx 1 pound), 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.
2. 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. Transfer nuts into a bowl.
3. Wipe out skillet. Season shrimp with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil.
4. Add green onions and half of the cilantro to the skillet; cook, stirring, for 1 minute. Add garlic and shrimp. Cook, stirring occasionally, until shrimp is 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.
5. Remove pan from heat and add nuts, mango, vinegar and other half of the cilantro leaves. Adjust seasonings, if necessary.
Recipe from Gourmet De-Constructed
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