1 1/2 pounds fresh shrimp (about 30-35), shelled and de-veined
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon sea salt
3 Tablespoons olive oil
1/4 cup dry white wine
1 ripe mango, peeled, seed removed and chopped
3 garlic cloves, chopped
1 Tablespoon fresh minced ginger
10-12 fresh basil leaves
1/4 cup sliced green onions
1 lemon, sliced, for serving
IT’S MANGO SEASON!!!!!!!!!
Of all fruits, I believe mango is superior. The earthly, sweet and tart fruit never fails. Delicious in savory as well as sweet dishes, the health benefits are numerous! Fiber, calcium, vitamin A, vitamin C, not to forget the highly esteemed enzymes which help with digestion and healing.
This is just one of billions of ways to prepare the hallowed, exquisite mango.
But I don’t want to forget about the basil. I wish there was a way to make my whole house smell like basil when it is just freshly chopped. It is truly the king of all herbs. I’m not joking. It’s name comes from the Greek word basileus, meaning, “King”. It also provides many…MANY health benefits. Basil has been thought to provide strength for fasting individuals (Jewish folklore) as well as being used in Ayurvedic medicines.
DIRECTIONS
In a medium bowl, toss the shrimp with the turmeric, cayenne pepper and salt. Place the shrimp in the refrigerator for about 30 minutes. In a large skillet, heat the oil on high heat and fry the shrimp on each side for about 4 minutes. Add the wine and cook for about 1 minute. Lower heat to medium and stir in the mango, garlic, ginger and basil. Cook for about 8-10 minutes, or until the shrimp are cooked through. Serve over brown jasmine rice.
