A Recipe
for Health, Sex, Happiness and Love
Many foods bring back memories. Shrimp takes me
back to the small fishing village, where I grew up. In the winter the fishermen
would catch fresh shrimp. Fresh and cold from the icy winter waters of Maine we
would shell them, cook them and eat them not as a luxury, but as an everyday
staple.
Tonight’s dinner – Mango Shrimp
The meal begins with a simple salad made of love
by a Pink Lady apple. Arrange fresh endives on a chilled plate. Slice one Pink
Lady apple into quarters. Slice the quarters into slivers and arrange on top of
the endives. Cut into small chunks manchego – a Spanish cheese that works well
with the apples. You can also use a Romano cheese. Any cheese will work, but
keep it on the mild side. Sprinkle the top with slivered almonds.
Mix the juice of one small orange into a small
measuring cup. Add about 1 tablespoon of olive oil. Stir and then pour over the
top of the salad just before serving.
Mango
Shrimp:
1 ripe mango peeled
2 tablespoons of lemon juice
1 pound of large shrimp peeled
1 tablespoon of chicken stock
1 teaspoon of chili powder
¼ teaspoon of hot sauce
1 ½ cups of fresh cut and crushed pineapple
1 cup of chopped tomatoes
1 small red onion chopped
Puree mango with lemon juice in blender. In
nonstick frying pan combine shrimp with stock, chili pepper, and hot sauce, and
cook, stirring about three minutes. Mix in pineapple, tomatoes, onions. Cook
for about 1 minute. Spoon onto plate and drizzle mango sauce on top.
Serves 4 at about 207 calories a serving – serve
with cooked rice or couscous. For wine try a New Zealand Sauvignon Blanc, It is
an excellent white wine that goes well with seafood.
Doctor Lynn
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