Shrimp With Mango And Plantians Recipes

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.

SHRIMP AND MANGO CEVICHE

Steps:

• Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
• Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
• Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
• When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

SHRIMP AND PLANTAINS ON SKEWERS WITH MANGO MAYONNAISE

Steps:

• Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 6 hours in the refrigerator. Preheat the broiler.
• Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool.
• Heat just enough oil to cover the bottom of a large skillet and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool.
• Thread 2 shrimp and 2 plantain slices onto each small skewer and serve with Mango Mayonnaise as a dipping sauce.
• Mix the marinade ingredients together in a small bowl.
• Stir together all the ingredients in a medium-size bowl. Cover and chill until needed.

SHRIMP WITH MANGO SAUCE

Steps:

• Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

SHRIMP AND MANGO APPETIZER

Steps:

• Peel and rinse the shrimp.
• If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
• Put the mango and shrimp together in a bowl.
• In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
• Add the spices to the marinade and fully blend.
• Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
• Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
• After you've been sauteeing for a minute or so, add the topping and stir well.
• Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
• This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.