Shrimp Barbeque Dish

Tonight was dinner from stuff in the pantry and freezer, with no new shopping. It looks like chili but tasted closer to barbecue sauce. The mango helped enhance that, I think.

• Shrimp! frozen (about 15 medium sized)
  
• Half a red onion, thinly sliced then chopped into about 1" pieces
  
• A little minced garlic
• Canned corn (1/2 of regular size can)
  
• Canned tomato sauce (small can)
• Rice
• Frozen mango
  
• Spices - chili powder, cumin, oregano
• Balsamic vinegar, and a little sugar
• Cheese - capricho de cabra, a tangy goat cheese. Feta would probably be good, too.
  

Prepare rice in the usual way. 1 c was more than enough for this.

Sautee the onion and garlic with a bit of olive oil. I used a nonstick pan. Add 1/2 t cumin and 3/4 t chili powder, toasting them before adding the tomato sauce and corn, diced mango (1/2" dice), a bit of water, a dash of vinegar, pinch of sugar and maybe 1/3 t oregano. Reduce heat, simmer, until only about 3 minutes remain until the rice is done. At the appropriate time, add the shrimp and cook until done. Serve over rice, sprinkle with a little cheese.

I think a little cilantro would not go amiss here. And lime juice. And spiciness - a bit of chipotle or ancho powder would be good to spice it up, as it was VERY mild. But quite tasty and well-balanced.