SPICY SHRIMP AND MANGO SALSA

Ingredients

Shrimp:

• 1 pound large shrimp, peeled and deveined

• 2 tsp garlic powder

• 1 tsp paprika

• 1 tsp cayenne 

• 1 tsp salt

• 2 Tbsp starch of choice

• 1/2 lemon, juiced

• 1/4 cup vegetable broth

• 4-6 cloves garlic, minced

• 1 cup heavy cream

• 1 Tbsp butter
  
  Rice:

• 1 cup rice

• 1 ¼ cup water 

• 1 tsp liquid smoke

• 1 tsp salt

• 1 tsp paprika
  1 Tbsp butter
  
  Mango Salsa:

• 1 mango, small chopped

• 2 Persian cucumbers, small chopped

• 1/2 shallot, chopped fine

• 1/2 tomato, small chopped

• 1 jalapeño, chopped fine

• Bundle of cilantro, chopped fine

• 1 lemon zest and juice

• 1 Tbsp olive oil

• 1 tsp honey

• Salt to taste
  

Directions

Step 1

Rinse rice thoroughly under running water until the water turns clear. Add rice to a medium pot with water, liquid smoke, salt, paprika, butter. Bring to a boil, then reduce heat to a simmer and cover. Cook rice till tender and all water is absorbed. Fluff with a fork and then set aside covered. 

Step 2 

Make mango salsa in a small bowl by combining mango, cucumbers, shallot, tomato, jalapeño, lemon zest, lemon juice, olive oil, honey and salt.  Mix well.  Cover and refrigerate until serving. 

Step 3 

In a medium mixing bowl toss shrimp in paprika, cayenne pepper, salt, starch and lemon juice.  Toss until fully coated.  Transfer seasoned shrimp to a pan preheated on medium high.  Cook for 2 to 3 minutes each side.  Remove shrimp from pan and then return the pan to medium heat. 

Step 4 

Add vegetable broth to deglaze pan.  Scrape the base of the pan with a wooden spoon.  Continue until the liquid is boiled and most of the bottom bits have been dissolved. Next, add garlic and heavy cream.  Stir until fully combined, then add cooked shrimp.

Step 5

To serve add a portion of rice on plate, top with shrimp, then mango salsa and enjoy!