Shrimp in mango and chipotle salsa

4 Portions

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2 mangoes, chopped
1/4 cups lemon juice
2 tablespoons butter
1 tablespoon garlic, finely chopped
2 tablespoons chipotle chili ground
1 tablespoon ginger, finely chopped
1/4 cups of mascabled sugar
Enough of salt
1/2 cups of bacon, finely chopped
3 tablespoons onion, finely chopped
1 tablespoon garlic, finely chopped
500 grams of shrimp clean and shell
enough salt and pepper
1 tablespoon yellow lemon zest
1 mango, cut into cubes
1 tablespoon, chopped, to decorate
1/2 avocados, in slices, to decorate
enough yellow lemon, to accompany

For sauce, licuate the mango pulp with lemon juice until you get a homogeneous mixture.
In a medium-fire pot, melt two tablespoons of the butter and cook the garlic until the scent drops. Add chipotle chili, ginger, mascabled sugar and continue cooking until the sugar dissolves.
Incorporate the mango pulp and cook until the mixture thickens, seasoning with salt and book.
In a skillet half fire cook the bacon until golden, add onion and garlic, cook until they are bright. Add the shrimp, seasoning with salt and pepper, bathe with mango sauce and kitchen until they are cooked and bright.
It incorporates yellow lemon zest, mango buckets, onion and serve. Decorate with avocado and accompanies with yellow lemon.

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