Escolar Fish With Mango And Shrimp Ravioli Recipes

SHRIMP RAVIOLI

Steps:

• For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
• For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
• Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
• For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
• Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
• Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

ESCOLAR FISH WITH MANGO AND SHRIMP RAVIOLI

Steps:

• Whisk together aji panca paste, soy sauce, mirin, ginger, and garlic in a medium bowl. Add pieces of fish and toss to coat. Cover and refrigerate 2 hours.
• Combine water, salt, onion, and ginger in a small saucepan. Bring to a boil, reduce heat, and simmer 20 minutes to make a quick broth. Add shrimp and boil 1 minute, then drain immediately. When shrimp are cool enough to handle, remove shells. Season shrimp with salt.
• Combine passion fruit juice, rocoto pepper strips, ginger, and sugar in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer until mixture is the consistency of honey, about 20 minutes. Remove from heat.
• Heat oil in a small skillet over medium heat. Add garlic and sauté until opaque, about 1 1/2 minutes. Add aji panca paste and continue to cook, stirring, for an additional 3 minutes.
• Stir aji panca mixture into passion fruit mixture.
• Boil fish stock over moderately high heat until reduced by half, about 10 minutes. Add cream, reduce heat, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
• Preheat broiler.
• Put cream cheese and turmeric in a large bowl. Warm passion fruit juice in a saucepan over moderately low heat, then whisk in agar agar until dissolved. Pour passion fruit juice over cream cheese and whisk until smooth.
• Peel one flat side of one mango. Cut 8 pasta-thin slices using a mandoline or sharp knife. Peel and slice other side. Repeat with second mango, for a total of 32 slices. Cut a round from each slice with a 3-inch cutter.
• Lay 16 mango rounds on a greased baking sheet and sprinkle with sugar, about 1/2 tablespoon per slice. Broil until sugar melts and browns, about 6 to 7 minutes.
• Divide other 16 mango rounds among 4 plates, lining up 4 rounds on one side of each plate. Spread 1 tablespoon cream cheese mixture on each mango slice. Lay 1 cooked shrimp on top of each. Top each ravioli with 1 caramelized mango slice, sugar side up.
• Heat 2 to 3 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 375If using carrots, slice lengthwise with a mandoline into 16 flexible strips. Roll strips into coils and secure with toothpicks. Fry coils in oil until crisp, 1 to 2 minutes. Transfer to paper towels to drain.
• Remove fish from refrigerator. Pour flour into a large bowl. Using a fork, transfer pieces of fish to flour and toss to coat. Fry fish in oil until crisp and brown, 3 to 4 minutes. Transfer to paper towels to drain.
• Re-warm passion fruit-aji sauce over low heat. Stir in passion fruit juice, 1/2 tablespoon at a time, until sauce is thin enough to drizzle.
• Re-warm salsa marina over low heat.
• Place 4 fish pieces in a vertical line on each plate, each piece opposite a mango ravioli. Spoon a little salsa marina over each piece of fish. Drizzle 4 horizontal lines of passion fruit-aji sauce across each plate, one line across each row of fish and ravioli. Remove toothpicks from carrot spirals. Arrange 4 spirals in a vertical line down the center of each plate, between fish and ravioli. Sprinkle plates with sea salt and chives, and serve.

CARIBBEAN SHRIMP AND MANGO PIZZA

Steps:

• Preheat oven to 500 degrees F.
• Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper.
• Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.

RAVIOLI WITH SHRIMP TOMATO SAUCE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

SHRIMP IN MANGO CHILI SAUCE

Steps:

• Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

MANGO SHRIMP

Steps:

• In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
• Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• Leave in the refrigerator for 20 minutes.
• Heat a wok or large frying pan until very hot.
• Add 2 TBS peanut oil.
• When the oil is very hot, remove the wok from the heat and add the prawns.
• Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
• Remove the shrimp, and discard the oil.
• Wipe wok with paper toweling, removing all residues.
• Return the wok to the heat, again heating until very hot.
• Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
• Stir fry for 10 seconds.
• Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• Stir-fry for one minute.
• Add the mango cubes and stir gently for 1 minute to warm them.
• Stir in 2 tsp sesame oil.
• Serve with rice, garnished with chopped scallions.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.