I found the first fresh habaneros of the year in the supermarket this weekend, and as we had a couple of pounds of shrimp in the freezer I thought I’d try something slightly different with the other habanero shrimp recipe we used last year.
Ingredients (4 servings):
- 1lb peeled/deveined shrimp
- 1 habanero, chopped
- 1 orange pepper, sliced
- 4 cloves garlic, minced
- 2 tsp fresh ginger, chopped
- 2 mangoes, juiced
- 2 tsp olive oil
- Salt and pepper to taste
Over a high heat, warm the oil and drop the shrimp and sliced pepper in when hot. Stir constantly and cook for a minute, then add the ginger and habanero. Cook for 1m30s, then add the garlic. After another 30s or so the garlic should be fragrant and the shrimp should be done; pour in the mango juice, add the salt and pepper, stir to coat the shrimp, and let the sauce reduce for a minute or so. Remove from pan and serve with cilantro rice.
Very simple and good. It wasn’t quite as fruity as I’d expected though… I might try marinading the shrimp next time. Spice level was moderate with one habanero, I think 1 and a half might be optimal. Adding some sea salt at the end was really good.