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Ingredients
2 tbsp reduced-calorie apricot spread (16 calories per 2 tsp)
1 tbsp plus 2 tsp freshly squeezed lime juice, divided
1 tbsp plus 1 tsp hoisin sauce
1 tsp grated pared gingerroot
½ pound shelled and deveined large shrimp
¼ small mango (about 3¼ ounces with rind, without pit),
pared and cubed
2 tbsp plus 2 tsp apricot nectar
2 tsp olive or vegetable oil
1 small jalapeno pepper, seeded and sliced)
Method
In small mixing bowl (not aluminum) apricot spread, 2 tsp lime juice,
the hoisin sauce, and the gingerroot and stir well to combine; add
shrimp and turn to coat with marinade.
Cover and refrigerate at least
30 minutes.
In blender container combine mango, nectar and remaining tbsp lime
juice and process until smooth; transfer to small saucepan.
Using
slotted spoon, transfer shrimp to plate and set aside.
Add marinade
mixture to mango mixture in saucepan and cook over medium heat,
stirring occasionally, until heated through, 3 to 4 minutes.
Reduce
heat to low and keep warm.
In 10-inch nonstick skillet heat oil; add pepper and sauté over medium
heat until pepper
is lightly browned, about 1 minute.
Remove and discard pepper slices.
Add shrimp to skillet and sauté over high heat, turning once, until
browned, 3 to 4 minutes on each side.
To serve, pour any pan juices into mango mixture and stir to combine.
Spread half of the mango mixture on serving platter; top with shrimp
and remaining mango mixture.
MAKES 2 SERVINGS.
Note: It's best to marinate in
glass or stainless-steel containers; acidic ingredients such as sherry
and lemon juice$ may react with aluminium, causing color and flavor
changes in food. |
