Make sure to use an underripe mango for this dish or the “hash” will turn to mush.
1/2 cup vegetable or olive oil, divided
1 medium sweet potato, peeled and cut into small 1/4 -inch dice (about 2 cups)
1 firm, underripe mango, peeled and cut into 1/4 -inch dice (about 2 cups)
2 teaspoons curry powder
1/2 cup of fresh squeezed orange juice or water
1 1/2 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes
1 1/2 pounds raw large shrimp, peeled and deveined
1/2 cup almonds, finely ground in a food processor
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped fresh cilantro
In a large skillet, heat 1/4 cup of the oil over moderate heat until hot. Add the sweet potato and saute, stirring, for 3 minutes. Add the mango and cook, stirring, for 1 to 2 minutes. Stir in the curry powder and cook, stirring for another 1 to 2 minutes or until the sweet potato is just tender. Transfer the mixture to a bowl and stir in 1/2 cup orange juice or water, the vinegar, mustard, red pepper flakes and salt and pepper to taste. Set aside at room temperature.
Wipe out the skillet. In a large bowl, toss together the shrimp, almonds, salt, and pepper. Heat the remaining 1/4 cup oil in the skillet over moderately high heat. Add half the shrimp mixture, and saute the shrimp for 1 to 2 minutes on each side, or until they just curl. With a slotted spoon, transfer them to a plate. Saute the remaining shrimp in the same manner.
Return all the shrimp to the skillet and add the mango mixture. Heat, stirring just until heated through. Serve with cilantro. Serves 4.
Per serving: 553 calories; 35 g fat (4 g saturated fat; 57 percent calories from fat); 32 g carbohydrates; 221 mg cholesterol; 580 mg sodium; 30 g protein; 6 g fiber.