Shrimp, Mango and Rice Dish
This is a rice and shrimp dish with chopped vegetables, a Lenten meal from the cookbook, published in the 1970s called Pueblo, Colorado Souvenir Cookbook by the Pueblo Historical Society, which has a collection of Lent recipes. Lent starts each year in late February and ends in early April. It is a 40 day period in which orthodox catholics don't eat meat. During these days, it is not acceptable to eat lamb, chicken, beef, pork, ham, deer and most other meats. However, eggs, milk, fish, grains, and fruits and vegetables are all allowed.
- 1 c Raw rice, white or brown
- 2 Cans of shrimp, or frozen, dethawed and pan fried or grilled (in todays standards), you can marindate in creole or other seasoning
- 1 lg Chopped onion
- 3 stalks Celery, chopped
- 1 can Tomatoes, large
- 1 Mango, minced small
- 3 T Butter or margarine, or oil
- 1 Bay leaf
- Salt and pepper to taste
- Cilantro, optional
- 1/4 c Red pepper or green chiles, roasted, optional
- Lemon or lime slices for garnish, optional
Cook rice until tender, drain and steam until fluffy, according to directions.
Melt butter in skillet or use oil, and cook onion and celery
Empty can of tamatoes (or fresh, diced) to cooked onion and celery
Cut up shrimp (or leave whole) and combine all ingredients and season to taste with salt and pepper
Let simmer in pan for 40 minutes
Can serve warm or cold.
Note the original historic cookbook recipe can be turned into a skillet version by cooking the shrimp at a medium-high heat. You can add extra seasoning. Cook about 1 minute then add onions and cook another 3-4 minutes. Then add roasted peppers and mango and toss until heated. Season with salt and add cooked brown rice. Mix everything together until heated evenly throughout. Add optional cilantro.
Photo courtesy winndixiie.com where modified version is from.