Shrimp Mango Curry

1 Tbsp hard margarine or butter

1 Ripe medium mango, chopped

1/2 cup Onion, chopped

3/4 cup Celery, chopped

1 Garlic clove (or 1/4 tsp powder)

3 Tbsp All-purpose flour

1 1/2 tsp Curry paste

1 tsp Chili paste

1 1/3 cups Coconut milk

1/2 cup Dark Raisins

2 cups Prepared Chicken broth

1 1/2 lbs. Raw large shrimp (tails intact), peeled and deveined

1/4 tsp Salt

1 Tbsp brown sugar, packed

Melt margarine in wok or frying pan on medium-high. Add mango, onion, celery and garlic. Cook for 5 to 10 minutes, stirring often, until onion is golden.

Add flour, curry paste and chili paste. Stir. Cook for 1 minute, stirring often.

Gradually add coconut milk, raisins and broth, stirring constantly, until boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes.

Add shrimp, salt and brown sugar. Stir. Cook for about 3 minutes, stirring continually, until shrimp turns pink and is curled. Do not overcook. Makes about 7 cups. Serve with rice.

Guest Post At Clever Mama's

Check out my guest post over at Clever Mamas, I was so honored they asked me to contribute a post to their site.

Tiger Butter Memories

This is a recipe that has been around however I didn't peg it down until visiting my brother and sister-in-law in Vernon. Brent and I had a beautiful evening with his brother Steve and Steve's wife Deb. We ate Christmas goodies chatted, laughed, and soaked in their outdoor hot-tub under the stars with snowflakes frosting our hair and our eyelashes. Before we went home that night Deb wrote out two Christmas goody recipes for me, this being one of them.

This summer Debbie passed away of cancer, as I made this recipe this week I've been thinking of her. Food is a wonderful memory-instigator and I think using and sharing recipes is a beautiful way of remembering those we love (near and far). When you use this recipe I invite you to think of those who have shared something sweet with you...

"1 lb (2 C.) white chocolate
3/4 C. peanut butter
2 oz dark chocolate

Mix white choc. w/ p.b. melt in double broiler or microwave. Cover cookie sheet w/ wax paper. Pour melted mixture onto cookie sheet. Melt dark choc. Pour & swirl thru."

Note: I usually add my own revisions to a recipe but this is the exact wording from the index card Debbie copied for me.