Jamaican-Inspired Curry Mango Shrimp

2 tablespoons peanut oil

1/3 cup pre-chopped fresh onion (see note)

1/3 cup pre-chopped fresh celery

1/3 cup pre-chopped fresh green bell pepper

1 tablespoon pre-minced ginger

1 teaspoon to 1 tablespoon bottled jerk seasoning

1 to 2 teaspoons red curry powder

1 teaspoon pre-minced garlic

2 cups cubed frozen/defrosted mango (from a 1-pound bag; see note)

¾ cup coconut cream (see note)

¼ cup water, or as needed (optional)

1¾ pounds medium, peeled/deveined shrimp (about 25 per pound; may use frozen/defrosted)

Kosher salt (optional)

Leaves from a few stems cilantro, torn, for garnish

Heat the oil in a large skillet over medium heat for 2 minutes. Add the onion, celery, green bell pepper and ginger; cook, stirring often, until softened, about 3 minutes. Stir in the jerk seasoning and curry powder (both to taste) and the garlic; cook until aromatic, stirring constantly, about 30 seconds.

Add the mango; cook, stirring constantly, for 1 minute. Pour in the coconut cream; once it starts to bubble at the edges, cook for 1 minute, stirring often. If the mixture seems too thick, add the water, as needed.

Stir in the shrimp; reduce the heat to low; cover and cook for 5 to 7 minutes, until pink and firm and the sauce has thickened. Taste and season lightly with salt, if desired.

Garnish with the cilantro just before serving. Serve with warm corn tortillas, and consider roasted cashews for a garnish.

Note: Frozen mango cubes will hold their shape a bit better than their fresh kin, adding better texture. But use fresh (not frozen) pre-chopped vegetables otherwise for the best texture.

Red curry powder is a blend that often contains paprika; a McCormick brand is available at some large supermarkets. Coconut cream is a Southeast Asian specialty, far thicker than coconut milk. Instead, search for coconut cream in Asian markets or online outlets.)

Serves 4

Nutrition | Per serving: 370 calories, 41 g protein, 20 g carbohydrates, 15 g fat, 8 g saturated fat, 320 mg cholesterol, 360 mg sodium, 2 g dietary fiber, 16 g sugar

From cookbook authors Mark Scarbrough and Bruce Weinstein