Tiradores de mango fresco de camarones suculentos<\/h2>\n
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INGREDIENTS1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)Juice and zest of one limeSea salt16 raw medium shrimp (41\/50 count)1 tsp. Sichuan pepper or black peppercorns, crushed1 Tbsp. fennel seed, crushed2 Tbsp. olive oil1 large clove garlic, minced1 tsp. finely grated fresh ginger1 pinch sea saltDiced ripe mango, 8-16 pieces, as neededZest of 1 lime, for garnish, optionalFresh basil or mint leaves, for garnish, optional<\/p>\n
Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.\u00a0Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.\u00a0In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and saut\u00e9 in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.Recipe courtesy of\u00a0Isha Nije, FLIK, Compass Group, Hazel Park, MIPlace 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.<\/p>\n
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- 8-16 food picks<\/li>\n<\/ul>\n<\/div>\n\n
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- 1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)<\/li>\n
- Juice and zest of one lime<\/li>\n
- Sea salt<\/li>\n
- raw medium shrimp (41\/50 count)<\/li>\n
- 1 tsp Sichuan pepper or black peppercorns, crushed<\/li>\n
- 1 tbsp fennel seed, crushed<\/li>\n
- 2 tbsp olive oil<\/li>\n
- 1 \u00a0large clove garlic, minced<\/li>\n
- 1 tsp finely grated fresh ginger<\/li>\n
- 1 pinch sea salt<\/li>\n
- Diced ripe mango, 8-16 pieces, as needed<\/li>\n
- Zest of 1 lime, for garnish, optional<\/li>\n
- Fresh basil or mint leaves, for garnish, optional<\/li>\n<\/ul>\n<\/div>\n\n
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- Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.<\/li>\n
- Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.<\/li>\n
- In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and saut\u00e9 in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.<\/li>\n
- Place 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe courtesy of\u00a0Isha Nije, FLIK, Compass Group, Hazel Park, MI<\/p>\n<\/div>\n