Shrimp, Coconut, Mango, & Chocolate Pudding?!

We had my cousin and his girlfriend over a few nights ago for dinner.  I love to entertain, I love an excuse to cook for people, I love to love through my cooking…did that make sense?  So without further ado let me show you what I made with love!

Shrimp in a Coconut-Mango Sauce (pictures to be added when I get back to my normal computer)

The inspiration for this meal comes from the Flying Mango in Des Moines.  An amazing local restaurant that is literally down the street from us.  They call it the Mango Shrimp Rundown.  It’s a base of coconut milk with mango nectar cooked with Shrimp.  It had some wonderful spice and they then spooned that over rice and cabbage.  I didn’t obviously have the recipe, so I had to get creative.  The flavor combination’s are out of this world, slightly sweet, creamy, and spicy.

Ingredient List (Sarah style*)

  • Shrimp (or Mahi-Mahi)
  • Cooked Brown Rice
  • Head of Cabbage
  • 1 can of Coconut Milk
  • 1 Mango
  • Lime
  • Stevia
  • Cayenne pepper
  • White pepper
  • Sea salt

To start off cook yourself up some brown rice.  To be honest this is the part that takes the longest.  At a minimum brown rice takes 45 minutes.  I typically cook mine closer to 2 hours if I am able.  Brown rice has the least amount of phytic acid compared to other grains, so it isn’t necessary to soak it the length you do others.  However it’s a wonderful texture if you cook it longer then most packages would suggest.  Put some coconut oil in the bottom of a decent sized pot and then if you so desire a few cardamom seeds for extra spice and flavor.  Let them sizzle a bit and then add either a cup or 2 cups of brown rice (depending on how many you’re serving).  Cook up the rice until milky and then add double the amount of water or chicken stock (it’s richer with the stock and healthier!).  Let come to full boil then reduce heat and cover lid.  Leave the lid in place for 1 1/2-2 hours.

The next component of this dish is the slightly steamed cabbage.  Cut it nice and thin, think Angel Hair pasta, then steam in a small amount of water.  Don’t let it overcook, you want it crispy still!  I’d go ahead and salt it while it’s in there too and maybe some nice white pepper as well.

Finally I mixed up in my VitaMix a combination of full fat coconut milk, 1 whole mango, a splash of lime juice, a dash of cayenne, a bit of stevia to bring out the sweetness (unless your mango is super sweet in which case you may not need it), salt and white pepper.  Give it a nice whirl so it’s smooth and creamy.  Poor into a baking dish and add your uncooked shrimp.  Now shrimp takes hardly any time to cook, most take 2-5 minutes.  You certainly don’t want it overcooked.  In this sauce I have averaged up to 10 minutes for a nice pink color.  I have also made this recipe with Mahi-Mahi with equal success and tastebud pleasure.

So to plate this, brown rice first, a generous helping of steamed cabbage, and finally the shrimp and sauce spooned over the top.  Beautiful, praise-worthy, something to make your mouth sing with delight!

Chocolate Pudding, with Avocado & Banana

This is not a new recipe, this is not a creation of mine, I’m not really sure anyone can lay claim to it on the internet to begin with.  I first heard about it through my Chiropractor/Doula.  A simple google search will yield many many variations of this dessert.  They all center around the idea of a fresh, raw, and fairly low-sugar (or unrefined if you prefer) dessert.  Avocado’s are a great fat and most everyone knows this, so that’s the base of this dessert.  Though I had leftover bananas and added those, there are plenty of recipes without bananas in them as well.  I am NOT going to share my ingredient list or proportions, I am NOT going to lay claim to anything for this dessert either.  I am just going to direct you to look it up yourself and get creative with your own needs and desires for this.   I will say that instead of all honey or agave I used a combination of Stevia, honey and coconut sugar.  I need to be a bit more careful with my sugar intake and bananas are high enough carb/sugar speaking for a diabetic.  However fat is a wonderful way to keep your sugars low (did you know they used to prescribe a high fat diet for diabetics before insulin?).

So try this dessert today and see if your family likes it!  It doesn’t take much time and isn’t unhealthy for you!  It was absolutely delicious and surprising in it’s consistency and flavor!  Who doesn’t like chocolate pudding?

* This is not my recipe, so I will not take credit for it.  So Sarah style is loose and with the idea that you will use your own creativity and skills in the kitchen to shape your own meal-time destiny.

1 Comment

  1. Jessica Says:

    and it was delicious!

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