1. Heat butter in medium saucepan over medium heat. Add onions and garlic and cook until soft.
2. Add mango pulp and cook for 5 minutes, stirring often. Add the sugar, red pepper, cumin and cook over low heat for 10-15 minutes.
3. Season with salt and pepper. Sprinkle fresh cilantro and set aside.
To make the shrimp:
1. In a bowl, combine the olive oil, the cumin,onion powder, paprika salt and pepper. Add the shrimp, stir to coat and refrigerate for 15 minutes.
2.Heat a grill over medium-high heat. Remove the shrimp from the marinade and discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the grill and cook for 2 to 3 minutes per side.
3. Serve immediately with the mango sauce on top or the side.
1/2 pound noodles of your choice, (I used flat egg noodles)
1/4 C. extra virgin olive oil
3 T. tamari soy sauce
3 T. teriyaki Sauce
1 T. agave syrup (or honey)
1 large shallot, thinly sliced and separated into rings
3 cloves garlic, coarsely chopped
1 t. lime zest plus the juice from one lime
A sprinkle of crushed red pepper
Lime wedges for serving
Cook the noodles according to package directions.
Method:
Meanwhile in a large bowl combine 2 T. of the oil with the soy, teriaki and agave syrup. When noodles are cooked and drained, toss them in the sauce, cover and let marinate while you
Heat 1 T. of the oil in a skillet. Add shallots and cook over moderate heat stirring until golden brown and crisp, about 3 minutes Transfer shallots to a paper towel and in same oil add the garlic and cook over low heat until fragrant and just turning gold (about 2 minutes). Transfer garlic to the paper towel.
Meanwhile combine the lime juice with zest and remaining oil and toss with the de-tailed, de-veined shrimp. Season with a little salt and then saute the shrimp in the same oil until done.
Arrange noodles in large pasta bowls. Sprinkle with the scallions, garlic, cilantro and some crushed red pepper to taste. Arrange the shrimp on top, lime wedges along side.
The following recipe comes from More Than a Mouthful, a first class blog written by Chef Dennis:
Summertime Grilled Shrimp Salad
4 oz Linguine
cook 1/4 lb of your favorite pasta, make sure it is aldente. My favorite brand is De Cecco, feel free to use whole wheat pasta if you like, it would go great with this salad) rinse pasta and set aside.
6 - (16-20 Count) Shrimp
marinate shrimp in olive oil, sea salt, and freshly ground pepper (the originally recipe called for pesto, but I did not see it in time)
allow shrimp to sit in seasoning for about 10 minutes. (leave the shell on)
Grill shrimp for 3-4 minutes per side, set aside to cool then peel and devein.
2 Baby Artichokes
I had bought some baby artichokes and wanted to grill a few to go with this dish, I thought it would make a great garnish as well as a tasty little treat on the plate!
I kept to the same theme with this dish, and marinated the artichokes in Olive Oil, Lemon juice , Salt and Pepper. Split the artichokes in half to marinate. (save your marinade for the salad dressing).
Grill artichokes for about 10 minutes most of the time on the cut side..
Your outer leaves of the artichoke will not have much meat on them, but as you get closer to the center you can eat the entire heart with some of the outer leaves, they will be so very tender and tasty!
Set artichokes aside.
Salad and Dressing
2 large handfuls of Salad Mix
8 Grape Tomatoes cut in half
Leftover Artichoke Marinade
1 Teaspoon of Balsamic Vinegar
The original dish used arugula as the salad base, there was none available when I shopped so I decided on Organic Spring Mix.
For the dressing I used the leftover marinade from the artichokes, added in a little bit of balsamic vinegar and tossed the greens lightly in the dressing.
Linguine Aioli
2 ounces olive oil
1 large clove of garlic peeled and sliced
4 Basil leaves chopped
pinch of Red Pepper Flakes
twist of freshly ground Black Pepper
sauté garlic in Olive Oil just enough to cook garlic, do not let it brown, then add basil, and red pepper flakes.
Toss your linguine in the Aioli, and top with a little bit of freshly ground black pepper.
Assemble your Salad
Place a nice handful of your tossed greens as a base on the plates, add your grape tomatoes around the exterior of the greens.
Now add your pasta aoili layer on top of your salad greens, try to twirl it in a circular motion so it looks good on top of the greens.
Top with Grilled Shrimp, grate fresh Romano Cheese on top of the completed Salad, Garnish with your baby artichoke and enjoy!!
The following recipe comes from My Columbian Recipes, a fun Columbian food blog:
Ingredients
(4 servings)
2 tablespoons olive oil
1/4 cup butter
1 garlic clove
1/3 cup chopped onion
4 to 5 cups fish or chicken stock
1 large pinch of saffron
1/2 cup white wine
11/2 cup Arborio rice
Salt and pepper
1/3 cup parmesan cheese
fresh Alaskan shrimp
Directions
1. In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
2. In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to the pan and saute to soften 3 to 4 minutes. Stir in the rice, then add the wine and cook until evaporated.
3. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, until the stock is almost completely absorbed before adding more. after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick
4. When rice is cooked to al dente, after 20 to 25 minutes, stir in the butter and the cheese. Add more stock if needed so the rice is thick.
5. Season with salt and pepper.Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Serve immediately.
2 ripe mangos, peeled and stoned and roughly chopped
1 cucumber, deseeded and chopped
Method:
1. Heat a frying pan sprayed with Fry light. Add the king prawns and stir-fry for 2 minutes. Add the garlic and tomatoes and cook for a further 2 minutes. Remove the pan from the heat, drizzle over the lime juice and set aside to cool for 5 minutes.
2. Divide the rocket, spinach and watercress salad between four serving plates. Arrange the chopped mango and cucumber on top. Divide the prawn mixture between the plates, pour over any remaining pan juices and serve straight away.
1 pound medium or large Shrimp, deviened and tails off
1/4 cup All-Purpose Flour
3/4 cup shredded Coconut, unsweetened
1/3 cup Bread Crumbs or Panko Crumbs
2 Eggs
2 tablespoons Water
1. Set up a dredging station for the shrimp by adding the flour to a shallow bowl, mix the coconut and bread crumbs together in another shallow bowl, and beat the eggs and water together in another separate, shallow bowl.
2. Grease a large baking sheet. Preheat oven to 400 degrees. Dip each shrimp into the flour, then egg and then coat with bread crumbs using your hands if needed to press them onto the shrimp. Designate one hand for dipping in egg and the other for the dry ingredients. Set on baking sheet. Repeat until all the shrimp are coated.
3. Bake for 10 to 12 minutes depending on the size of your shrimp until golden brown and shrimp are cooked through. Serve with Avocado Buttermilk dressing for dipping, on tacos or a salad.
For tacos:
Corn tortillas or small flour tortillas
Cabbage or Cole Slaw mix
Avocado Buttermilk Dressing
or
Shredded Lettuce
Diced Tomato
Lime Wedges for serving
1. About an hour before serving make slaw by mixing 2 cups of cabbage with enough avocado dressing to coat and an additional teaspoon or two of white vinegar. Refrigerate.
2. Place 4 or 5 shrimp, depending on size in heated tortilla with your choice of fixin’s. Avocado Buttermilk Dressing (by Reeni)
3/4 cup Milk or Buttermilk
1/2 teaspoon White Vinegar
1/2 Lime, juiced
1 Avocado
1/2 cup Sour Cream
2 tablespoons Fresh Cilantro or Parsley, chopped
1/2 teaspoon Sea or Kosher Salt, plus more to taste
1. Combine the milk, vinegar and lime juice and allow to sit for five minutes = homemade buttermilk. If using buttermilk omit this step and do not add vinegar but add lime when processing.
2. In a food processor or blender add the buttermilk, flesh of the avocado, sour cream, cilantro and salt. Process until smooth. Taste and season with more salt if desired and adjust flavor by adding more lime or sour cream. Refrigerate.
For salad:
Use your favorite salad greens and fixin’s like diced tomato, corn, and sliced red onion. Dress with avocado dressing and top with coconut shrimp.
The following delicious recipe comes from Taste of Beirut a fantastic food blog full of Middle Eastern delights.
INGREDIENTS: 6 servings
1 lobster (about 2 pounds in weight)
1 pound of shrimp (large)
1 pound of tomatoes
1 cup of diced carrots
1 cup of diced celery
1 cup of chopped onion
1 tablespoon of mashed garlic
olive oil
Spice mix:
1/2 teaspoon of each of: saffron, cardamom, paprika or cayenne, black pepper; salt, to taste.
peel of an orange
tahini, 2 or 3 tablespoons
1/2 cup of fresh Seville orange juice (or lemon)
chopped parsley, for garnish
METHOD:
Ask the fishmonger to steam the lobster and separate the flesh from the carcass and cut the carcass in half lengthwise. You want the head to be opened up because it is where the flavor is.
Dice carrot, celery and onion. Mash the garlic in a mortar with a dash of salt.
Assemble all the dry spices. Juice the oranges or lemons. Boil the tomatoes for 15 seconds and peel and dice them or use a can of diced tomatoes.
Peel the shrimps: keep the peels aside to use for the stock and leave the shrimps in a bowl of cold water in the fridge.
Peel the orange and set the peel aside.
Heat a bit of olive oil in a large pan. Add the carrots, onion and celery and cook gently for about 10 minutes. Add the lobster carcass, making sure the head is facing the oil and vegetable mixture. Fry the lobster carcass for a few minutes until the fragrance is wafting out of the pan. Add the shrimp peels and about 8 cups of water. Bring to a simmer and let it bubble up gently for about 30 minutes.
OTE: Don’t forget to stir the tahini before pouring, to mix the oil and the paste thoroughly.
Strain the stock through a sieve into a bowl. Heat the pan with a tablespoon of olive oil and add the diced tomatoes and all the dry spices. Fry for 3 minutes until fragrant. Cover with the lobster and shrimp stock, add the orange peel, garlic and cover. Simmer gently for 15 minutes.
Uncover the pan. Add the orange juice and tahini (you can also mix the two well beforehand). Then, use an immersion blender (or a regular blender) to puree the sauce until it looks smooth and creamy.
Add the raw shrimps to the stock and let them cook in it for about 5 minutes till they turn pink.
Add the cooked lobster, previously cut in smaller pieces.
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