So on this Tuesday afternoon I decided to try my hand at flatbread! I envisioned these wonderful little panini appetizers with spinach, mango chutney and goat cheese. As the ripe mangoes sat before me I kneaded and rolled, rolled and kneaded. Then I baked and watched as these beautiful square flatbreads became golden and picture perfect! They came out of the oven smelling... like flatbread! They broke like crackers!! "Aha" I said, crackers and mango salsa!! So I threw together some salsa (mango, pineapple, red pepper, onion, cilantro and lime juice) and let that sit while I searched for something else to do with my final ripe mango.
And here's where taking advantage of the late dinner opportunity and a ripe mango rocked our world with flavor!
Curried Shrimp & Mango Stew
1 tsp olive oil
1 small onion, diced
1 stalk celery, diced
2 gloves garlic, minced
1 tbsp curry powder
1/8 tsp allspice
1/2 tsp dried thyme leaves
1/2 Serrano chili, minced
2 cups chicken broth, fat free
1/3 cup white rice
7 oz. evaporated milk, fat free
1 ripe mango, diced
1/2 lb raw shrimp, peeled and diced
4 green onions, thinly sliced
Salt and pepper to taste
In a medium saucepan, cook the onions in the oil over medium high heat for about 2 minutes, until softened. Add in the celery and garlic and cook another minute. Stir in the curry powder, allspice and diced chili and cook another minute. Add the chicken broth and rice and bring to a boil. Reduce the heat to a slow simmer and cover the saucepan. Cook for about 20 minutes until the rice is tender. Add in all remaining ingredients and cook about 5 minutes until the shrimp is opaque.
This stew can definitely be a meal, not just a snack or appetizer! The recipe makes six 1/2 cup servings at only 3 points plus per serving - you'd need to double it to actually make a meal of 1 cup servings. It has a nice warmth to it but not too much so even those that don't like spicy foods can completely enjoy it.
Let's see how the Curried Chicken & Vegetables turns out for dinner...