Coconut-Ginger Shrimp with Mango-Citrus Salsa
I've coerced some of the island's finest to part with some of their "big gun" specialties - some with a tropical flavor, some classically inspired - all an absolute delight for the tastebuds. One note of warning - chef recipes will probably be a teensy more complicated than fish and fungi but I think you will find the effort worthwhile! (And for you neophyte cooks out there I'll still intersperse the toughies with quickies.)
Now on to this Caribbean creation by guest chef Cynthia Beckett:
Start by preparing the Salsa:
- 1 green onion, chopped
- 2 Tbsp red bell pepper, diced
- 1/2 lime, diced
- 1/2 orange, diced
- 1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
- 1/2 cup ripe mango, peeled and diced
- 2 Tbsp parsley, chopped
- 1 tsp sugar
- Salt to taste
Combine all ingredients. Check for salt and hot pepper - you might want more. You can get this part of the recipe out of the way up to 4 hours before the main event.
Combine the following ingredients in a bowl and set aside:
- 1 large garlic clove, minced
- 2 Tbsp fresh ginger, peeled and finely grated
- 1 Tbsp fresh lemongrass, finely minced
- 1 tsp lemon juice
- 3 Tbsp canned, unsweetened coconut milk
- 1/4 cup shredded coconut, finely chopped
- White pepper to taste
Prepare your shrimp: Peel, devein and remove the tails of 24 LARGE SHRIMP. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way. Add reserved coconut mixture, stir to combine and cook about 2 - 3 minutes. Serve with Mango-Citrus Salsa.
See, that wasn't so bad. The shopping is more of a challenge than the actual preparation. Just think how impressed three of your closest friends will be (this does serve 4 quite generously as an appetizer). Enjoy, enjoy.
by Vivian Bryan