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Reged: 05/28/03
Posts: 2263
Loc: SacTown, CA
Shrimp with avocado and mango chutney (You can use prawns, too)
      02/24/06 08:20 PM

This is one of my very favorite recipes. I had something very similar to this at a seafood restaurant and I changed the recipe a bit to make it safer to eat. It's a very forgiving recipe so ingredients can be taken out or substituted as needed. It makes about 2 servings. Hope you like it.

Shrimp with avocado and mango chutney

Shrimp, or prawns (as mush as you want)
1 avocado (half an avocado per serving)
fresh cilantro, fresh green onion (again, as much as you want of both in your dish)
2 cups white rice, steamed or boiled
2 firm, ripe roma or plum tomatoes
salt, pepper optional
garlic salt to taste
warm flour tortillas (optional)

Start your rice first. Dice mango, tomato, onion, and cilantro. Halve avocado and scoop out of peel. Rinse and peel shrimp (you can also use pre-cooked and/or peeled shrimp). Sautee shrimp with garlic to taste. Sautee tomato, onion, mango and cilantro separately from shrimp. Nuke avocado 30-45 seconds.

To serve you can put a scoop (I use about a cup) of rice on a plate and set the avocado on the rice so that the inside is facing up. Like a green veggie bowl. Fill it with the mango chutney and spread the shrimp around the rice.

Or you can mix up all of your ingredients in a flour tortilla and eat it like a burrito.

Either way it's very tasty.

If you're not dead, you've still got time.

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* Shrimp with avocado and mango chutney (You can use prawns, too) hohoyumyum 02/24/06 08:20 PM

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