Garlic shrimp with mango, pecans and coconut sauce
I had a dish similar to this at PF Changs, they used honey dew melon and honey crusted walnuts. I prefer it with mangoes and honey crusted pecans.
Sauce:
1 can coconut milk
2 Tablespoons lime juice
Heat over medium heat until reduced and thickened ~ 30 minutes, stir occasionally
Shrimp:
~ 12 good size shrimp ready for cooking
1 Tablespoon lime juice
2 Tablespoons olive oil
minced garlic to taste
Toss it all in a bowl and marinate for an hour before grilling or frying your shrimp
Fruit:
You can use 2 mangoes or ~ 1/3 of a cantaloupe or ~1/3 of a honey dew melon
Cut into 1″ cubes
Nuts:
1 cup honey coated walnuts or pecans
Rice:
1 cup rice + 2 cups water, cook until rice is tender
Combine:
Put rice on plates, top with shrimp, fruit, nuts and then 1/2 of the coconut sauce.
Serves 2
You’ll have enough coconut sauce for two meals.
Coconut trees are in constant bloom, but each coconut takes a year to mature. The Europeans first mention coconuts as food in the mid 1500s. On the Nicobar islands they were used as currency till the early 1900s. So for a while, money really did grow on trees.
