From: Chef Allen Susser Chef Allen’s Miami. Yield: 4 servings. 2 Tbsp. butter, unsalted 1 medium onion, 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 ½ tsp. freshly ground black pepper 16 large wild Florida shrimp, shelled and deveined 1 large mango 3 Tbsp. green onion 3 Tbsp. Florida fresh cilantro, chopped and cook for 5 minutes. To cook ...
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