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 Wild Florida Shrimp: Add sweet potato, peeled and cut into chunks, to curry mixture and simmer uncovered for 15 minutes. Season the peeled shrimp with 1 tsp. salt and pepper. Add shrimp

To prepare curry: In large, heavy saucepan, melt butter over medium heat. Saute diced onions and garlic in butter until aromatic, about 3 minutes. Stir in ginger, curry powder, cayenne and 2 tsp. salt. Stir in coconut milk and water. Bring to a simmer and mango, peeled and diced, to the curry mixture. Bring back to a simmer and cook for 4-5 minutes, or until shrimp are evenly pink. Serve garnished with green onion, minced including green parts, and chopped cilantro.