Meaghan's Mango Chutney Shrimp Curry

Ingredients

Instructions

Shrimp

2 tbls. butter (1/4 stick)
2 1/2 - 3 lbs uncooked large shrimp, peeled, and deveined
2 cups chopped white onion
2 tbls. curry powder
1 1/2 cups whipping cream
1 1/2 cups clam juice
6 tbls. mango chutney
Green onions, chopped

Brown Rice

1 1/2 cups brown rice
2 1/2 cups chicken or vegetable broth
1 tbls. unsalted butter
1 tsp kosher salt

Pat shrimp dry. Sprinkle with salt and pepper. Melt one tablespoon butter in a large heavy skillet over medium-high heat. Add shrimp to skillet and saute until almost opaque in center. Using a slotted spoon, remove shrimp. Add remaining one tablespoon butter to skillet. Add onion and saute three minutes. Sprinkle curry powder over cooked onion and saute another minute longer. Add cream, clam juice, and chutney. Boil until the sauce is thick enougth to coat a spoon, stirring occasionally, around 10 minutes. Return shrimp to skillet and cook a minute longer.

Spoon rice into bowls, top with shrimp, sauce, and green onion.

Can make the sauce the night before. Saute the shrimp and add to warmed sauce just before serving.

Rice :

Place dry rice into a glass 8 - inch baking dish. Bring broth , butter, and salt to a boil in a saucepan. Once the water boils, pour over rice, stirring to combine everything. Cover the dish tightly with tin foil. Bake at 350 on the middle rack for exactly one hour. After one hour, remove cover and fluff with a fork. Serve immediately.