Creole Shrimp with Capers in Spicy Mango Creole Sauce fusion ethnic food concept recipe by David Tsang for restaurants, foodservice operators, research and development chefs

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Creole Shrimp in Spicy Mango Creole Sauce

Fusion Ethnic Food Recipe

Creole fusion ethnic recipe with shrimp, tomatoes, capers, basil, and garlic

in Starport Foods Spicy Mango Creole Sauce

		Single serving Ingredient List:
	1/4 C.	Spicy Mango Creole Sauce (Starport 121)
	10 oz.	Prawn, shelled or un-shelled 16 count
	1/4 C.	Tomatoes, seeded, diced 1.4"
	1 Tbsp.	Capers
	1/4 C.	Basil, sliced
	2 Tbsp.	White wine
	2 tsp.	Garlic, crushed
	2 Tbsp.	Olive oil or butter
		Garnish with lemon or lime wedge

Instructions:

Butterfly prawns and de-vein, with shell on or off.
Remove basil leaves and discard stems, roll leaves into a log and slice basil to ¼”.
Crush garlic and set aside.
Heat a pan at medium high heat; add oil or butter then lay prawns (meat side down) and sear about 30 seconds.
Add garlic and turn prawns shell side down, cook 3-4 minutes, and then add in tomatoes and sauté 30 seconds.
Add wine, then Spicy Mango Creole Sauce. Sauté until steaming hot, then add basil and capers.
Remove when hot, and garnish with lemon or lime wedge.

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