Tiggers kokblogg

I have during the last nine months been trying to loose weight by using a diet called 5:2 (eat only 500 kcal two days a week) and exercising a lot. When I do my walks I tend to think about food and one day this recipe just popped into my head. It was actually just the mango chili at first. But when I promised a dear friend of mine to cook at his party I realized it would probably go great together with garlic shrimps.
Enjoy, but remember to taste a lot since chili can be strong and this starter should have some bite.
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Ingredients
200 gr peeled Shrimps (the larger the better)
2 cloves of Garlic
2 tbsp Butter
1 Mango (ripe and sweet)
1/2 - 1 red thai chili (depending on strength
2 Spring onions
1/2 lime or a twist of lemon

How to:
Peel the mango and take out the stone. Cut the fruit into 1 cm (1/2 inch)
cubes. Rinse the spring onions, cut off the roots, and chop it into thin slices. Rinse the chili, cut it open and remove the stones if you want it less spicy. Cut it into thin slices. Mix it all in a bowl.
Chop the garlic in to small pieces. Melt butter in pan and fry the garlic gently, do not let it to catch any color. It should simmer slowly. When you can feel a nice garlic smell and the pieces are soft remove the pan from the heat and let it cool down a but by stirring it gently. After a minute or two put in the shrimps and toss it gently so they get covered with the garlic butter.
Now if you taste a shrimp it should have a salty garlic flavor. Taste the mango which should be sweet, sour and spicy. If it is too sweet add a twist of lime or lemon.

Divide the mango chili in to four glasses. Add the shrimp on top.
When eating it is important to get both shrimp and mango at the same time to get the intended taste.















- Nicke