Ingredients
2T butter
2 cloves garlic, finely chopped
1 lb. shrimp, peeled
1/2 c sour cream, preferably organic, without thickeners or preservatives
2T mango chutney
Preparation
Melt butter in small skillet, add garlic and sauté for 1 minute. Add shrimp and sauté briefly over high heat, just until they turn pink. Lower heat to medium, add sour cream and chutney, stir until heated through.
Serve immediately over black rice, garnished with chopped Italian parsley.
