From: Chef Allen Susser, Chef Allen's, Miami. Yield: 4 servings.
2 Tbsp. butter, unsalted
1 medium Florida orange, diced
1 Tbsp. garlic, minced
1 Tbsp. fresh ginger, minced
3 Tbsp. Madras curry powder
1/2 tsp. cayenne pepper
2 tsp. fine sea salt
2 cups canned coconut milk
2 cups water
2 large sweet potatoes, peeled, cut into chunks
16 large Wild Florida Shrimp, shelled and deveined
1 tsp. fine sea salt
1/2 tsp. black papper, freshly ground
1 large mango, peeled and diced
3 Tbsp. green onion, minced, including green parts
3 Tbsp. fresh cilantro, chopped
For curry: In large heavy saucepan, melt butter over medium heat. Saute onions and garlic in butter until aromatic, about 3 minutes. Stir in ginger, curry powder, cayenne and 2 tsp. salt. Stir in coconut milk and water. Bring to simmer and cook 5 minutes.
For wild Florida shrimp: Add sweet potato to curry and simmer, uncovered, for 15 minutes. Season shrimp with salt and pepper. Add shrimp and mango to curry mix. Return to a simmer and cook 4-5 minutes, or until shrimp are evenly pink. Serve garnished with green onion and cilantro.
FLORIDA DEPT. OF AGRICULTURE
