This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
2 tablespoons canola oil
1 pound medium or small shrimp,
peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly
toasted and ground
2 Serrano or bird chilies, or 1 large
1 large mango, peeled, seeded and
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn tortillas
Heat a large, heavy skillet or wok over medium-high heat, and add the
canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic.
Sauté, stirring or shaking the pan, until the shrimp begins to color, about two
minutes. Add the cumin, and continue to cook until the shrimp is pink and
opaque, about three minutes. Add the chilies, mango and cilantro, and stir
together for one minute. Stir in the lime juice, and remove from the heat.
Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over
1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the
heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap
the tortillas in a towel, and heat in the microwave for one minute.
Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with
the shrimp, fold over the tortillas and serve with rice.
This is best served right after you cook the shrimp and mango.
Originally published in The New York Times
“Recipes for Health”
by MARTHA ROSE SHULMAN,
April 28, 2011