Shrimp With Mango and Plantians

1. 1

   Slice up two plantains and saute in one tablespoon of olive oil over medium heat.

2. 2

   Brown one side (about two-three minutes) then turn each slice and brown the other side.

3. 3

   Remove from pan and place on a paper towel to absorb the excess oil.

4. 4

   Sprinkle lightly with sea salt.

5. 5

   In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.

6. 6

   Meanwhile peel the mangoes and cut into one-inch chunks.

7. 7

   I like to make a circular cut around the mango, top to bottom, following the edge of the mango seed.

8. 8

   Then cut one-inch slices across the grain on both flat sides of the seed.

9. 9

   With a long knife, cut your chunks away from the seed.

10. 10

    (Everyone has their own way of cutting up a mango.

11. 11

    ).

12. 12

    Add shrimp to the mango reduction and simmer until they turn pink and opaque.

13. 13

    A good way to test a reduction sauce is to pull a flat edged spatula across the pan.

14. 14

    If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.

15. 15

    Set the shrimp and sauce aside in a bowl to cool down a bit.

16. 16

    Then carefully fold in your mango, plantains and cilantro.

17. 17

    This is a very easy, fruity dish that can be served as a light lunch or an appetizer.

* Per serving · 4 servings · Values may vary.