Peel the shrimp leaving the tail, reserve the shells.
In the middle of the butter put the onion, carrot, celery and pore. Acitronarlo and add the flour, leave it 2 minutes.
Add the chopped tomatoes, the herbs, the water and wine and the shrimp shells. Leave in soft heat to the vegetables are soft, season with salt and pepper and cover the pan.
Once it has taken consistency and its flavor has been defined, it is passed through a Chinese sieve.
Grind half of the mangoes to have 2 cups, add them to the sauce and add the spices, rectify the salt and pepper, keep it under fire for a few minutes.
In the rest of the butter, fry the shrimp to change color. Put the sauce on the platter and arrange the shrimp on top. Garnish with the rest of the mangoes that are cut into slices and put on the edge and around.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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