Our Resident “Foodies” Inspire Sweet New Dish – Atlantic Shores Retirement Community
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Lifestyle
September 5, 2019 Our Resident “Foodies” Inspire Sweet New Dish

Our residents have great taste, and their input helps inspire some of our delicious dishes! After talking to some residents during dinner, Chef Kyle was asked to create a flavorful dish that featured shrimp — one of their favorite proteins. The result was Atlantic Shores Mango Curry Shrimp.

Curries are always packed with flavor, and Kyle toned down the spice/heat by adding fresh mango. When this sweet and savory dish debuted, it almost sold out of it on the first night. Try it for yourself, paired with a nice cold chardonnay.

Ingredients

Curry Sauce:

2 quarts yields

4oz                         Vegetable Oil

2.5 oz                     Shallot, small dice

1 oz                        Ginger, ground

1.5 oz                     Garlic, minced

1.5 lb                     Tomato, medium dice

.5 oz                       Curry Powder

2 t                          Coriander Powder

28 oz                      Chicken Stock

1-13.5oz can           Coconut Milk

14 oz                      White Wine

2 lb                         Mango, Fresh, medium dice

1 oz                        Basil, fresh, chiffonade

Shrimp:

24 ea                     26-30 peeled and deveined shrimp tail off

3 oz                        oil

To Taste                 Kosher Salt

To Taste                 Ground Black Pepper

Rice:

6 servings Basmati rice (or any kind of rice you enjoy)

 

Instructions:

  1. In a large saucepot over medium heat sauté the shallot, ginger, and garlic. Stir the mixture and cook until golden brown; about two minutes.
  2. Add the diced tomatoes, curry powder, coriander powder, chicken stock, coconut milk, and wine to the mixture. Cook for about 4 minutes stirring occasionally.
  3. Simmer on medium-high heat for about 30-40 minutes, letting the liquid reduce by half. When the mixtures are reduced and is the thick consistency that is when the diced mango is added with the basil.
  4. Stir to incorporate the mango and let simmer for another 10 minutes. Taste the reduction and adjust seasoning if needed.
  5. Pour sauce into containers and let cool, store until needed for service.
  6. To prepare the shrimp, in a hot skillet add the oil and place the seasoned shrimp into the hot oil. Let cook for about 1-2 minutes on each side.
  7. Place rice in bowl and top with 4-6 oz mango curry sauce over your favorite rice, top with cooked shrimp and garnish with fresh green onion or chopped chive.