Chef Allen Susser
Chef Allen’s
Miami Dolphins

Indian flavors inspire this dish, which combines
the sweetness of mango with the complexity of curry powder.

Ingredients
2 Tbsp Unsalted butter
1 Onion, diced
1 Tbsp Minced garlic
1 Tbsp Minced fresh ginger
3 Tbsp Madras curry powder
1/2 tsp Cayenne pepper
2 tsp plus
1 tsp Fine sea salt
2 cups Canned coconut milk
2 cups Water
2 large Sweet potatoes, peeled and cut into chunks
1/2 tsp Freshly ground black pepper
16 jumbo Shrimp, shelled and deveined
1 mature Green mango, peeled, cut from the pit,
and diced
3 Tbsp Minced green onion, including green parts
3 Tbsp Chopped fresh cilantro

To Prepare the Curry
In a large heavy saucepan, melt the butter over medium heat and sauté the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, cayenne, and the 2 teaspoons of salt. Stir in coconut milk and water. Bring to a simmer and cook for 5 minutes.

To Cook the Vegetables and Shrimp
Add the sweet potato and simmer, uncovered, for 15 minutes. Season the shrimp with the 1 teaspoon salt and pepper. Add the shrimp and mango to the pan, return to a simmer and cook for 4 to 5 minutes. Bring back to a simmer and cook for 4 to 5 minutes, or until the shrimp are evenly pink. Serve garnished with green onion and cilantro