Recipe of the Week: Habanaro Mango Grilled Shrimp

I have been told I make the best fried shrimp. But I also have been told I make the best fried chicken, fried pickles and fried green tomatoes. I only brag about such a thing because I am not necessarily proud of my frying skills; I am actually concerned about such a talent. It sounds the alarms of high cholesterol for all who come near me. I guess I could begin training to become someone who makes the best fruit salad, but that sounds so boring. I would rather my future eulogy read: “She made some mean fried shrimp!” As opposed to “She made a delightful fruit salad!”

The key with fried shrimp is moderation, but feel free to eat other types of shrimp each night, or at least a few nights a week! It is that wonderful abundant summer catch; one that the fish market never runs low on!

I am like Forest Gump’s friend, I could sit around listing the many ways to make shrimp … Shrimp PoBoys, Shrimp tacos, Shrimp salad … So fry up some shrimp and find other ways to serve it up, some ways are wonderfully creative like the recipe below!

Marinade and Sauce

2 habanero chilies seeded chopped

2 green onions roughly chopped

1 clove garlic finely chopped

1 tablespoon finely chopped fresh ginger

3 peeled and pitted mangos roughly chopped

1/4 cup roughly chopped cilantro leaves

1 cup rice wine vinegar

Juice of 2 limes

1 pinch Salt to taste

Shrimp

1 pound fresh shrimp peeled and de-veined (Approximately 20 whole shrimp tail on)

20 skewers soaked in cool water for 30 minutes

Olive oil for brushing

Marinade and Sauce

-To prepare marinade, place the habanero chilies, green onion, garlic, ginger and mango in a blender or food processor. Blend mixture until smooth.

-Turn off the blender and add the cilantro and rice wine vinegar to the mixture.

-Pulse in blender until ingredients are evenly combined. Add salt to taste.

-Reserve 1 cup (250ml) of marinade for basting and dipping and set aside until later.

Shrimp

-Place the shrimp in a sealable plastic bag, pour marinade over the shrimp and toss to coat. Let shrimp marinate in the refrigerator for 1 hour.

-Remove shrimp from marinade and thread 2 shrimp on to each soaked bamboo skewer. Drizzle shrimp skewers with olive oil and season with salt.

-Prepare barbeque to medium high heat 375.

-Rub or spray your grill with oil to help prevent sticking to the grill grates.

-Place a sheet of foil down on the heated grill. Then place the shrimp on the grill while leaving the sticks over the foil to prevent burning.

-Grill shrimp for one minute or until nicely caramelized and charred. Flip shrimp and baste with the reserved sauce set aside earlier.

-Shrimp will be done when they turn pink and opaque. Remove shrimp skewers from grill and serve with left over basting sauce.

~Leigh Sackett

 

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