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Chipotle Shrimp with Mango Wild Rice

Posted Apr 10 2012 9:22pm
It was my darling husband's 30th Birthday last week, and to celebrate, we had a whole weekend of festivities- beginning with an Indian Food Festival, followed by dinner and dancing with friends, followed by a lovely brunch with family. The man is pampered!! But he more than deserves it!
For the brunch, we went to a restaurant called Cilantro on the Upper West Side. Not only did they do an amazing job of managing my little-bit-nutso-and-lot-bit-loud family, but their food was incredibly tasty. Particularly this Chipotle Shrimp and Mango Wild Rice dish, which I immediately had cravings for the next day, and so had to recreate at home.
Shrimp is a very lean, low fat protein, with a good omega-3 and mineral content (don't worry so much about all the hullabaloo over it's cholesterol content- studies show that while it may increase bad cholesterol, it also increases good cholesterol, and that the total fat in these guys is relatively little. It may be better to avoid shrimp, however, if you have any problems with uric acid, for example, gout.) Wild rice has incredible fiber and mineral content. And mangoes are teeming with antioxidants and vitamins.
So go ahead, eat this! And make it to impress a date or your in-laws!

Makes 4 servings

Ingredients
For the Rice
1 cup wild rice, soaked for 15 min, then drained (get quick cooking if you can!)
zest of 1/2 lime
2 tbsp finely chopped cilantro
1/2 tsp salt
1 mango, peeled and cubed into small pieces (get a mango that is just shy of ripe- it should have a little give when pressed)

For the shrimp
1 lb peeled, deveined shrimp
zest of 1/2 lime
juice of 1/2 lime
1 clove garlic, finely minced
2 tbsp finely chopped cilantro, plus a little more for garnish
4-6 tbsp chipotle sauce, divided (this is based on how spicy your chipotle sauce is- mine was mild, but start with a little sauce, and then add more at the end if needed)
1/8 tsp salt

In a saucepan, stir together the rice, lime zest, cilantro, and salt. Add about 2 cups water, cover, and simmer until done, about 50 min. (Get quick cooking wild rice if you can!!!). When the rice is cooked, fluff with a fork and toss in the mango cubes.
For the shrimp, in a medium bowl, toss together shrimp, lime zest, lime juice, garlic, cilantro, half the chipotle sauce, and the salt. Let sit for about 10 min. Heat up a saute pan, and when hot, add the shrimp and cook for about 4 min on each side, or until cooked through. Off the heat and add the remaining chipotle sauce, stirring to fully coat the shrimp.
Serve the shrimp atop the rice with your favorite green and enjoy!
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