Shrimp with Mango Barbecue Sauce

Shrimp with Mango Barbecue Sauce

 

I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.

Shrimp with Mango Barbecue Sauce

2 ripe mangos peeled, seeded and chopped

1 T brown sugar

1 jalapeno minced ( optional)

1 t chopped garlic

1 T soy sauce

1 t mustard

1 T apple cider vinegar

add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.

Mango Barbecue Sauce

To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.

Shrimp with Mango Barbecue Sauce

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Shrimp Salad

Shrimp Salad

I guess I forgot to post this recipe, I made this for November’s Book Club for the excellent book, This Is Where I Leave You by Jonathan Tropper. It is the tragic but funny tale of a disjointed family that comes together to sit Shiva after their father dies. It was one of the best books I have read in a really long time. It’s already slated to become a movie with Jason Bateman and Goldie Hawn, two of my favorites. Of course in the story friends and family drop by to bring deli platters and lots of bagels so I made a delicious shrimp salad and served it on bagel chips.

this is where I leave you

Shrimp Salad

1lb shrimp peeled and deveined

1 1/2 lemons sliced

1 T plus 1-2 tsp

2 T chopped arugula

1T worcestershire sauce

1/4 c chopped onion

1/4 c celery

1/2 c mayo

1 T lemon juice

I steamed my own shrimp but you can buy them pre steamed from the store. I used the steamer part of my rice cooker, I laid the sliced lemon on the bottom of the steamer and than tossed the shrimp with 1 T of Old Bay seasoning, then turned on the cooker and steamed until the shrimp were opaque and cooked through.

Shrimp Salad

Steamed Shrimp

Then chop the cooked shrimp and add them to a bowl with the rest of the ingredients, including another 1-2 tsp of Old Bay. You could serve as sandwiches or as an appetizer on toasts, crackers or bagel chips.

Rosemary and Tangerine Shrimp with White Bean Puree

 

Why is it that the best recipes come out of necessity? I was feeling lazy and did not want to go to the grocery store so I used all the leftovers in my pantry, freezer, and herb garden and they came together like magic. These shrimp were light, flavorful, easy and delicious. The rosemary and tangerine worked beautifully together, but I think oranges would be fine too. Great with the white bean puree, also dug up from the pantry, but would be good with rice or pasta as well.

Rosemary and Tangerine Shrimp

1lb frozen shrimp defrosted under cold water

1 tsp tangerine zest

juice from 2 tangerines

4 cloves of garlic chopped

1 T chopped rosemary

1 t salt

2 t olive oil

Mix all the ingredients in a bowl or large ziplock bag and add shrimp, marinate in the refrigerator for 1/2 hour.

Heat a large skillet over med high, remove shrimp from marinade and place in pan, saving marinade. cook for 5 minutes, turning once.

 

add marinade back to pan and bring to a boil, simmer for 1-2 minutes. Serve.

 

White Bean Puree

2 cans white beans, drained and rinsed

1 T lemon juice

1 tsp lemon zest

1 T parsley chopped

3 cloves of garlic

1/4 c water

Add all ingredients to a sauce pan, bring to a boil and simmer over low heat for 20 minutes. Mash, blend or use a food processor to make into a puree.

 

Salmon and Shrimp with Mango Curry

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I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.

Salmon and Shrimp with Mango Curry

12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)

1/2 lb shrimp, deveined and peeled

2 ripe mangos diced

1T butter

1 t minced ginger

1 T minced garlic

1 t minced jalapeno

1 T Curry Powder

1 c coconut milk

chopped cilantro

Salt and pepper

Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.

Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.

Serve over rice or pasta and top with chopped cilantro.

Fresh vs. Frozen, The Seafood Debate and Mahi Mahi with Veracruz Sauce

Ah the forbidden seafood, I have been cooking for a long time but I was always intimidated by fish. Not that I didn’t eat it, I grew up in Florida on the West Coast where there is plenty of it. It was just always something we ate in restaurants, unless you counted fish sticks, but I don’t. Fish Monger, who has a Fish Monger, what do I look for, how do I know its fresh, how do I know if it is really the fish they say it is? I’m not an ichthyologist, I can’t even say that word. Besides it can be expensive, what if I mess it up, or worse someone gets sick?

Well my husband decided he was not going to eat red meat a few years back and let me tell you there is only so much chicken one person can eat. It was time to try it out. I read up and decided to try frozen, yes frozen fish. It saves me a lot of guess work and worring. My local grocery store, Publix has several varieties in the freezer case and guess what they are fresh and tasty. Most seafood you find sitting on ice looking at you in the glass case has been previously frozen anyway, especially the shrimp. So unless you want to wait for the boat to come in yourself, frozen fish is safer, fresher and tastier than it’s supposed “fresh” counterparts.

Here is an easy and great recipe for fish, I used Mahi Mahi (Dolphinfish, not Flipper) but Snapper or Grouper would work too, go ahead and try it.

1package of Frozen Mahi Mahi (two fillets feed 4 people)

2T vegetable oil

1 yellow or white onion chopped

4 garlic cloves finely chopped

1 jalapeno sliced (Use 2 if you like it spicy)

3 large ripe tomatoes chopped

1/2 cup green olives chopped

1t dried oregano

1T lime juice

1T Salt

Black Pepper

Heat oil in a large skillet over medium high heat. Cook onion until soft, add garlic and jalapeno cook for 1 minute. Add tomatoes and cook about 5 minutes, then stir in olives oregano and lime juice, Salt and Pepper. Add Mahi Mahi to the sauce and spoon some of the sauce over the fillets. Reduce heat to med and cover pan, Cook about 7-9 minutes or until fish is opaque. Check for seasoning, add more salt and pepper if needed.