Caramelized Mango with Crispy Serrano Ham and Jumbo Shrimp
- 2 small red onions, peeled and sliced thin
- 1 1/2 cups red wine vinegar
- 1 1/2 cups sugar
- 6 fresh ripe mangos (9 count*)
- 6 tablespoons olive oil, divided
- 12 slices Serrano ham or Prosciutto
- 48 large (31/35 count) fresh Louisiana shrimp, peeled and deveined
- 12 garlic cloves, peeled
- Chili flakes, to taste
- Extra virgin olive oil, for finishing
- Salt and freshly ground black pepper, to taste
To pickle onions, submerge the slices in the vinegar-sugar mixture with a generous pinch of salt for 30 minutes. (Onions can be made ahead and refrigerated.)
Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for another use.) Heat 3 tablespoons olive oil in nonstick pan. Season mango cheeks with salt and pepper, to taste. Add to heated pan and caramelize on each side. Remove and let cool.
Bake ham slices at 350 degrees on a silicone mat or non-stick sheet pan until crisp, about 10 minutes. Let cool.
Per order: Season 4 shrimp with salt and pepper and sauté in a hot pan with 1 teaspoon olive oil and 1 peeled garlic clove. Add a pinch of chili flakes and sauté until done, 3 to 4 minutes on medium-high heat.
To assemble: Dice mango from one cheek and scatter on serving plate. Add pickled red onion randomly. Break up 1 slice of crisp ham into large pieces and add to the plate. Add shrimp, and then drizzle with extra virgin olive oil and sprinkle a bit of sea or coarse salt over all ingredients.
*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weighs 6.35 ounces
Source: Chef Adolfo Garcia, Rio Mar, New Orleans, LA