Rock Shrimp And Yuca Cakes With Spicy Mango Salad Recipes

MANGO SHRIMP SALAD

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.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

ROCK SHRIMP AND YUCA CAKES WITH SPICY MANGO SALAD

Steps:

• For the salad: In a large bowl, combine the mango, bell pepper, onion, cilantro, chile, rice vinegar, olive oil, lime zest, lime juice, and salt. Set aside.
• For the shrimp cakes: Peel the yuca and cut it into 2-inch chunks. Put the chunks in a saucepan, cover with salted water, and bring to a boil over high heat. Simmer until you can just pierce the yuca with the tip of a paring knife, about 8 minutes. Drain and let cool. Grate on the coarse holes of a box grater. In a bowl, combine the grated yuca with the shrimp, egg, cream, cilantro, bell pepper, onion, salt, and a few grinds of pepper. Mix with your hands to blend. Divide the mixture into 8 equal portions. Shape each into a flattened cake about 3 inches in diameter.
• Heat a 12-inch nonstick skillet over moderate heat. Add 1/4 inch of the vegetable oil. When the oil is hot, add the shrimp cakes and fry until nicely browned on both sides, about 2 1/2 minutes per side. Transfer to paper towels to drain briefly.
• Add the greens to the salad mixture and toss. Taste and adjust the seasoning. Divide the salad among 4 salad plates. Put 2 shrimp cakes on each plate. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.
• Because the shrimp cakes must be served fresh and hot, it's helpful to prepare all the salad ingredients in advance so they can be quickly combined while the fried cakes are draining.

SPINACH SALAD WITH SPICED SHRIMP AND MANGO

Steps:

• Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
• Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
• Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
• Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
• Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Steps:

• Put the shrimp in a bowl.
• Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
• Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
• Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
• Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
• Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.