MANGO GAZPACHO WITH PICKLED SHRIMP
Provided by Heidi
Number Of Ingredients 22
Steps:
- For Gazpacho
- Set aside ¼ cup each of red onion and mango. Put the rest of the ingredients except cilantro in a blender. Pulse 5-8 times. If you like your gazpacho chunky, reserve 1 cup of mixture at this and add after blending the rest of the ingredients until smooth. If you a smoother gazpacho, go ahead and blend it all at once. Chill in the refrigerator for 30 minutes for flavor to meld. Serve with cilantro and avocado and top with pickled shrimp.
- For Pickled Shrimp
- Rinse, shell and devein shrimp and set aside.
- Bring water, vinegar, mustard seed, sugar, ginger knob and red pepper flakes to a boil in a medium pan. Remove pan from heat and add shrimp. Let rest for 10 minutes, turning shrimp so they cook evenly. Place mixture in refrigerator and let marinate for 30 minutes to one hour. Use as garnish for gazpacho or eat on their own. Delicious.
MANGO SHRIMP SALAD
Refreshing summer salad.
Provided by karbol
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g
MANGO GAZPACHO WITH PICKLED SHRIMP
Steps:
- For pickled shrimp:
- Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
- For gazpacho:
- Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
- Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.
MANGO GAZPACHO
Serve this intriguing variation of gazpacho at your next summer gathering.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
MANGO MARCONA ALMOND GAZPACHO WITH SHRIMP & MANGO SALAD
Another recipe from "Top Chef" winner Stephanie Izard. Here's her description of the recipe: This recipe was originally developed when I was doing an event as a representative of the Mango board. I wanted to show the versatility of mangoes in a savory dish. It is a great soup for a hot summer day!
Provided by Raquel Grinnell
Categories Mango
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 19
Steps:
- Pour the orange juice over the bread cubes in a small mixing bowl and set aside to soak.
- Peel and dice the mangos, setting aside enough for 2 tablespoons of very small pieces for garnish. Chill mango. Put the mango, cucumber, almonds, garlic paste, olive oil, and water in a blender. Add the bread cubes and the orange juice and process until very smooth. Stir in the vinegar and salt and pepper. Adjust seasoning to taste and transfer to the refrigerator for at least 30 minutes before serving.
- Toss the shrimp with the sambal and garlic and season with salt and pepper. Heat the olive oil in a sauté pan over medium-high heat. Add the shrimp and sauté until cooked through, 1-2 minutes. Remove from the pan and chill.
- Divide the gazpacho between serving bowls. Slice the sautéed shrimp and toss with the reserved mango and basil. Garnish each serving with a spoonful of the shrimp and mango mixture.
Nutrition Facts : Calories 441.3, Fat 29.3, SaturatedFat 3, Cholesterol 55.2, Sodium 1960.2, Carbohydrate 35.6, Fiber 6.8, Sugar 23.1, Protein 15.4
GREEN GAZPACHO WITH SHRIMP
Quick From Scratch Soups & Salads - Food & Wine. This is so pretty with the pink and green colors. WINE: When the dish is sweet, the wine should be, too. A late-harvest riesling, thick, rich, and vibrant with citrus and apricot flavors, will be incredible with this gazpacho.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
- Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
- Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
- Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
- Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
- Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
- Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
- Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.
Nutrition Facts : Calories 754.5, Fat 39.1, SaturatedFat 5.7, Cholesterol 172.8, Sodium 1858.2, Carbohydrate 69.9, Fiber 4.7, Sugar 17, Protein 33
MANGO SALAD WITH GRILLED SHRIMP
Steps:
- Make mango salad:
- Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
- Grill shrimp:
- Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
- Prepare grill.
- Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
- Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
SHRIMP AND MANGO SALAD
Provided by Victoria Granof
Categories Salad Quick & Easy Backyard BBQ Lunch Mango Shrimp Summer Grill Grill/Barbecue Healthy Cookie Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
- 2 Season with the salt and serve.
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