- Servings: 2
|1 Tbsp||Extra Virgin Olive Oil|
|1½ cups sliced||Red Bell Pepper|
|2||Medium Shallots, chopped|
|3 tsp||Curry Powder|
|1 tsp||Ground Cinnamon|
|1 tsp||Ground Cardamom|
|½ cup||Mango Chutney|
|1 lb||Large Shrimp, peeled and deveined|
|1 cup||Chicken Stock or Broth|
|1 cup||Frozen Green Peas|
Heat extra virgin olive oil in a large skillet on medium high heat. Add bell pepper, shallots, curry, cinnamon and cardamom then saute 5 minutes. Add mango chutney, shrimp and flour then saute for an additional 2 minutes.
Add chicken stock and frozen peas then saute an additional 5 minutes or until shrimp are pink and cooked through.
Serve over rice.