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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Savory, sweet, subtly spicy and with a tropical fruitiness, this dish is a dryish curry, with a flavorful, well-balanced sauce that cloaks the plump, tender shrimp. A ripe fresh mango yields the brightest, freshest flavor, but if convenience is a priority, use frozen mango chunks. Serve basmati rice alongside. And if you happen to have some cilantro, add some just before serving as a garnish.
pounds extra-large (21/25 per pound) shrimp, peeled and deveined
teaspoon ground turmeric
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