Brochetas de camarones ennegrecidos con pilaf de mango y coco<\/h2>\n
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\nCoconut Mango Pilaf<\/h4>\n
Coconut Mango Pilaf<\/h4>\n\n- 1 tsp canola oil<\/li>\n
- 1 cup white rice<\/li>\n
- 1 cup chicken stock<\/li>\n
- 1 cup orzo<\/li>\n
- 1 cup fresh mango, diced<\/li>\n
- 1 cup coconut milk, canned<\/li>\n<\/ul>\n
Blackening Spice<\/h4>\n\n- 1 tbsp paprika<\/li>\n
- 1 tbsp dried thyme<\/li>\n
- 1 tsp dried basil<\/li>\n
- 1 tsp ground black pepper<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 1 tbsp onion powder<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1 tsp cayenne pepper (or to taste)<\/li>\n<\/ul>\n
Blackened Shrimp Skewers<\/h4>\n\n- 2 lbs shrimp, peeled and deveined<\/li>\n
- 1 fresh mango, diced<\/li>\n
- 1 pepper, red or orange<\/li>\n
- Cilantro, toasted coconut (optional)<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a small jar, combine blackening spice ingredients. Stir and shake. Set aside.<\/li>\n
- Using a medium sauce pan, heat canola oil over medium heat. Add rice and orzo. Slightly toast for 2-3 minutes. Add mango, chicken stock and coconut milk. Stir.<\/li>\n
- Cover and reduce heat to low. Cook for 15 minutes, stirring occasionally.<\/li>\n
- Rinse shrimp and dry with paper towel. Cut pepper into larger chunks.<\/li>\n
- Sprinkle blackening spice onto shrimp and allow to sit for 5 minutes. Add to skewers. There should be about 5 per skewer. If you’re using wooden skewers, be sure to soak for at least 30 minutes.<\/li>\n
- On separate skewers, add mango and pepper chunks.<\/li>\n
- Add to grill, cooking until charred. Look for shrimp to slightly curl.<\/li>\n
- Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut as desired. Enjoy!<\/li>\n<\/ol>\n<\/div>\n\n
Recipe courtesy of Ashleigh Evans,\u00a0Dash of Evans<\/a><\/em><\/p>\n<\/div>\n
Blackening Spice<\/h4>\n\n- 1 tbsp paprika<\/li>\n
- 1 tbsp dried thyme<\/li>\n
- 1 tsp dried basil<\/li>\n
- 1 tsp ground black pepper<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 1 tbsp onion powder<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1 tsp cayenne pepper (or to taste)<\/li>\n<\/ul>\n
Blackened Shrimp Skewers<\/h4>\n\n- 2 lbs shrimp, peeled and deveined<\/li>\n
- 1 fresh mango, diced<\/li>\n
- 1 pepper, red or orange<\/li>\n
- Cilantro, toasted coconut (optional)<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a small jar, combine blackening spice ingredients. Stir and shake. Set aside.<\/li>\n
- Using a medium sauce pan, heat canola oil over medium heat. Add rice and orzo. Slightly toast for 2-3 minutes. Add mango, chicken stock and coconut milk. Stir.<\/li>\n
- Cover and reduce heat to low. Cook for 15 minutes, stirring occasionally.<\/li>\n
- Rinse shrimp and dry with paper towel. Cut pepper into larger chunks.<\/li>\n
- Sprinkle blackening spice onto shrimp and allow to sit for 5 minutes. Add to skewers. There should be about 5 per skewer. If you’re using wooden skewers, be sure to soak for at least 30 minutes.<\/li>\n
- On separate skewers, add mango and pepper chunks.<\/li>\n
- Add to grill, cooking until charred. Look for shrimp to slightly curl.<\/li>\n
- Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut as desired. Enjoy!<\/li>\n<\/ol>\n<\/div>\n\n
Recipe courtesy of Ashleigh Evans,\u00a0Dash of Evans<\/a><\/em><\/p>\n<\/div>\n
Blackened Shrimp Skewers<\/h4>\n\n- 2 lbs shrimp, peeled and deveined<\/li>\n
- 1 fresh mango, diced<\/li>\n
- 1 pepper, red or orange<\/li>\n
- Cilantro, toasted coconut (optional)<\/li>\n<\/ul>\n<\/div>\n\n
\n- In a small jar, combine blackening spice ingredients. Stir and shake. Set aside.<\/li>\n
- Using a medium sauce pan, heat canola oil over medium heat. Add rice and orzo. Slightly toast for 2-3 minutes. Add mango, chicken stock and coconut milk. Stir.<\/li>\n
- Cover and reduce heat to low. Cook for 15 minutes, stirring occasionally.<\/li>\n
- Rinse shrimp and dry with paper towel. Cut pepper into larger chunks.<\/li>\n
- Sprinkle blackening spice onto shrimp and allow to sit for 5 minutes. Add to skewers. There should be about 5 per skewer. If you’re using wooden skewers, be sure to soak for at least 30 minutes.<\/li>\n
- On separate skewers, add mango and pepper chunks.<\/li>\n
- Add to grill, cooking until charred. Look for shrimp to slightly curl.<\/li>\n
- Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut as desired. Enjoy!<\/li>\n<\/ol>\n<\/div>\n\n
Recipe courtesy of Ashleigh Evans,\u00a0Dash of Evans<\/a><\/em><\/p>\n<\/div>\n
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- In a small jar, combine blackening spice ingredients. Stir and shake. Set aside.<\/li>\n
- Using a medium sauce pan, heat canola oil over medium heat. Add rice and orzo. Slightly toast for 2-3 minutes. Add mango, chicken stock and coconut milk. Stir.<\/li>\n
- Cover and reduce heat to low. Cook for 15 minutes, stirring occasionally.<\/li>\n
- Rinse shrimp and dry with paper towel. Cut pepper into larger chunks.<\/li>\n
- Sprinkle blackening spice onto shrimp and allow to sit for 5 minutes. Add to skewers. There should be about 5 per skewer. If you’re using wooden skewers, be sure to soak for at least 30 minutes.<\/li>\n
- On separate skewers, add mango and pepper chunks.<\/li>\n
- Add to grill, cooking until charred. Look for shrimp to slightly curl.<\/li>\n
- Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut as desired. Enjoy!<\/li>\n<\/ol>\n<\/div>\n\n
Recipe courtesy of Ashleigh Evans,\u00a0Dash of Evans<\/a><\/em><\/p>\n<\/div>\n