Main dishes · CRESPO KITCHEN

Shrimp and Mango Gumbo

A shrimp, okra, pepper and mango stew served with rice.

90 min approx.12 servingsFresh mango

Dish photograph: Shrimp and Mango Gumbo. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 tablespoons olive oil
2 cups Spanish onions, small dice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square
2 cups cilantro leaves
4 tablespoons olive oil
2 cups celery, small dice
2 cups red and orange peppers, small dice
4 tablespoons jalapeno, small dice
2 teaspoons Southwest chipotle seasoning
48 16-20 count shrimp, deveined
4 tablespoons garlic, chopped
4 cups shrimp broth
2 cups okra, sliced ½-inch thick
2 teaspoons hot sauce
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6 cups rice, cooked
Garnish Cilantro, roughly chopped

Method

Heat the first 2 tablespoons oil in a large pot. Caramelize onion with its salt and pepper for about 8 minutes. Stir in mango and cilantro leaves, then transfer to a bowl while continuing.
Heat the remaining 4 tablespoons oil in the pot. Sauté celery, peppers, jalapeño and chipotle seasoning for 5 minutes. Add shrimp and garlic, cook another 5 minutes, then temporarily remove the shrimp.
Add broth and okra and simmer for 10 minutes. Return the mango mixture and shrimp, add hot sauce and heat through until the shrimp are opaque. Season with the remaining salt and pepper.
Divide rice into twelve ½-cup portions and serve gumbo around it, finished with cilantro.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Chef Michael Garahan · National Mango Board