SHRIMP SCAMPI WITH CURRY MANGO BUTTER

By gammy

THIS RECIPE CAME FROM HOLLAND AMERICA CRUISE COOKING COURSE

Ingredients

• FOR THE CURRY MANGO BUTTER
• 2 TABLESPOONS OLIVE OIL
• 1/4 CUP FINELY CHOPPED ONION
• 2 TABLESPOONS YELLOW CURRY POWDER
• 1 TEASPOON OF HIGH QUALITY CHILI POWDER
• 1 MANGO PUREED
• 2 TABLESPOONS FRESH LIME JUICE
• 2 STICKS UNSALTED BUTTER, SOFTENED
• KOSHER SALT AND FRESH GROUND PEPPER
• FOR THE SHRIMP SCAMP
• 1 POUND LARGE SHRIMP, SHELLED AND DEVEINED
• OLIVE OIL FOR BRUSHING THE SHRIMP
• KOSHER SALT AND FRESH GROUND PEPPER
• CURRY MANGO BUTTER

Details

Servings 6

Preparation

Step 1

HEAT THE OLIVE OIL IN A SMALL SAUCEPAN OVER MEDIUM HEAT AND COOK THE ONION UNTIL SOFTENED 4 TO 5 MINUTES. ADD THE CURRY AND CHILI POWDER, LOWER THE HEAT AND COOK FOR ABOUT 5 MINUTES, STIRRING CONSTANTLY. ADD THE MANGO PUREE AND LIME JUICE AND COOK AN ADDITIONAL 15 MINUTES, STIRRING OFTEN. LET COOL TO ROOM TEMPERATURE. IN A FOOD PROCESSOR, COMBINE THE MANGO MIXTURE AND THE BUTTER AND PROCESS UNTIL SMOOTH. SEASON WITH SALT AND PEPPER.
PLACE A SHEET OF PARCHMENT OR WAX PAPER ON A WORK SURFACE. FORM THE BUTTER INTO A ROLL ABOUT 1 INCH DIAMETER AND PLACE IT ALONG THE LONG SIDE OF THE PAPER, LEAVING A BORDER OF 1 INCH. ROLL UP THE BUTTER IN THE PAPER AND REFRIGERATE FOR 30 MINUTES OR UP TO 3 DAYS. THE BUTTER MAY ALSO BE FROZEN.
TO COOK SHRIMP, PREHEAT A GRILL OR GRILL PAN TO HIGH. BRUSH THE SCAMPI WITH OLIVE OIL AND SEASON WITH SALT AND PEPPER. GRILL UNTIL COOKED THROUGH , ABOUT 2-3 MINUTES PER SIDE - DEPENDING ON SIZE OF SHRIMP. PLACE THE SHRIMP ON A SERVING PLATTER AND TOP WITH SLICES OF CURRY MANGO BUTTER.