{"id":44686,"date":"2022-01-20T05:14:36","date_gmt":"2022-01-20T05:14:36","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/gumbo-de-camarones-y-mango\/"},"modified":"2022-02-04T06:19:58","modified_gmt":"2022-02-04T06:19:58","slug":"gumbo-de-camarones-y-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/gumbo-de-camarones-y-mango\/","title":{"rendered":"Gumbo De Camarones Y Mango"},"content":{"rendered":"

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Gumbo De Camarones Y Mango<\/h2>\n

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INGREDIENTS<\/h3>\n
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  • 2 tablespoons olive oil<\/li>\n
  • 2 cups Spanish onions, small dice<\/li>\n
  • 1 teaspoon sea salt<\/li>\n
  • 1\/2 teaspoon freshly ground black pepper<\/li>\n
  • 4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square<\/li>\n
  • 2 cups cilantro leaves<\/li>\n
  • 4 tablespoons olive oil<\/li>\n
  • 2 cups celery, small dice<\/li>\n
  • 2 cups red and orange peppers, small dice<\/li>\n
  • 4 tablespoons jalapeno, small dice<\/li>\n
  • 2 teaspoons Southwest chipotle seasoning<\/li>\n
  • 48 16-20 count shrimp, deveined<\/li>\n
  • 4 tablespoons garlic, chopped<\/li>\n
  • 4 cups shrimp broth<\/li>\n
  • 2 cups okra, sliced ½-inch thick<\/li>\n
  • 2 teaspoons hot sauce<\/li>\n
  • 1 teaspoon sea salt<\/li>\n
  • 1 teaspoon freshly ground black pepper<\/li>\n
  • 6 6 cups rice, cooked<\/li>\n
  • Garnish Cilantro, roughly chopped<\/li>\n<\/div>\n
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    <\/h3>\n
    Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature. In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; saut\u00e9 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.<\/p>\n

    Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper. Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.<\/p>\n

    Source: Chef Michael J Garahan, Consultant, Joliet, IL<\/p><\/div>\n<\/p>\n<\/div>\n

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    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
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    Creaci\u00f3n del chef, Cena, Almuerzo<\/div>\n
    Mariscos<\/div>\n
    Spanish<\/div>\n<\/p><\/div>\n<\/div>\n

    <\/p>\n","protected":false},"featured_media":28697,"parent":0,"template":"","meta":{"_acf_changed":false},"meal-type":[],"cuisine":[9052],"ingredient":[],"recipe-category":[9050],"class_list":["post-44686","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","cuisine-american-es","recipe-category-lunch-dinner-es"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes\/44686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media\/28697"}],"wp:attachment":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media?parent=44686"}],"wp:term":[{"taxonomy":"meal-type","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/meal-type?post=44686"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/cuisine?post=44686"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/ingredient?post=44686"},{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipe-category?post=44686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}