- 1 stalk of fresh lemongrass, tender inside only
- 3 tablespoons canola oil
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh ginger
- 1 1/2 pounds large shrimp, shelled and deveined, shells reserved
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 3 cups water
- 2 tablespoons fresh lime juice
- Freshly ground pepper
- Cayenne pepper
- 1 1/2 teaspoons minced tarragon
- 3 mangoes (about 14 ounces each), peeled and cut into 1/2-inch dice
How to make this recipe
Thinly slice the bottom 4 inches of the stalk of lemongrass. Heat 1 tablespoon of the oil in a medium saucepan. Add the garlic, shallot, lemongrass and ginger and cook over low heat until softened, about 5 minutes. Add the shrimp shells and cook, stirring, until bright pink, about 3 minutes. Add the tomato paste and cook, stirring until glossy, about 2 minutes. Add the white wine and bring to a boil. Add the water and simmer over low heat for 30 minutes. Remove the shrimp stock from the heat and let stand for 10 minutes.
Strain the stock, pressing hard on the solids. Return the stock to the saucepan and boil until reduced to 1/3 cup, about 20 minutes; let cool. Whisk in the lime juice and the remaining 2 tablespoons of oil and season with salt and pepper.
Season the shrimp with salt, pepper and cayenne and steam until just opaque throughout, 3 to 5 minutes.
Stir the tarragon into the dressing. In a large bowl, toss the mangoes with 1/4 cup of the dressing and mound on plates. Top with the shrimp, drizzle on the remaining 1/4 cup of dressing and serve.
One Serving 407 calories, 13.9 gm total fat, 1.4 gm saturated fat, 32 gm carb.