Fruity shrimp stew with peppers, chili, coconut and mango

Ingredients for 4 servings:

• 150 g shrimp(s), ready to cook
• 2 bell peppers, red and yellow
• ¼ stalk(s) leek
• 250 g potato(s), waxy
• ½ mango(s), ripe
• 1 red chili pepper(s)
• 150 ml chicken stock
• 150 ml coconut milk, unsweetened
• 2 tbsp Clarified butter or ghee
• 1 lime(s)
• ½ grapefruit(s)
• 1 ½ tbsp cornstarch
• 4 stalks of coriander
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the prawns. Peel the potatoes, rinse, and cut into pieces. Clean the bell peppers, leeks, and chilies, remove the seeds, and finely dice everything (it’s best to wear kitchen gloves for the chilies). Peel the mango, remove the flesh from the stones, and finely dice. Heat the clarified butter in a saucepan, fry the potatoes, bell peppers, leeks, and chilies. Add the chicken stock, mango cubes, and coconut milk, and simmer covered for about 15 minutes, until the potatoes are tender. Meanwhile, rinse the lime in hot water, dry it, and finely grate the zest. Squeeze out the juice. Peel the grapefruit thickly, removing all the white pith. Cut the fillets between the dividing walls, reserving the juice for later. Briefly rinse the prawns, pat dry, and add them to the pan with the lime zest. Mix the starch and reserved grapefruit juice until smooth, then stir in. Bring to a boil briefly, add the grapefruit segments, season with lime juice and salt, and serve sprinkled with coriander leaves. The shrimp stew can be eaten on its own as a stew. If that’s not enough for you, you can also serve it with basmati rice.