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.
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.
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.
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.
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.
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.
We recently took a little trip down to Boca Raton, Fl and happened upon a cute little Jamaican bistro called Rock Steady Jamaican Bistro. The food and service was excellent. I love a good jerk and the spicy, sweet, fresh flavors of Caribbean cuisine, luckily so do my kids. I realized I don’t make enough of this at home, time to change that. I have used the dry jerk seasoning from the spice aisle at the grocery store but it just doesn’t cut it. Time to try my hand a a real, wet, jerk, marinade. I think it was a hit, it had all the flavors I was looking for. Unfortunately neither my local grocery or produce stand had scotch bonnet peppers so I used fresh jalapenos from my garden. I think it still tasted fine but if you are going for authentic switch out the jalapenos for scotch bonnets, just remember they are much spicier so use half the amount.
Combine the following ingredients in a food processor:
1 T allspice powder
1/3 c brown sugar
2T minced garlic
2-4 jalapenos (depending on your spice preference)
1T fresh Thyme
1 bunch scallions
1 t cinnamon
1/2 t nutmeg
2 T soy sauce
Pour marinade over 1 1/2 pounds of pork, shrimp or chicken. Marinate in the refrigerator for at least 30 minutes.
I used chicken cutlets and grilled them over high heat for about 4 minutes per side.
A traditional side in Jamaica is Rice and pigeon peas. Pigeon peas come in red and green and can be found in the ethnic food section of the grocery store. They are not sweet like english peas but more like a legume, or small red bean. This easy recipe is made in a rice cooker.
Rice and Pigeon Peas
2 1/2 c jasmine rice rinsed until water runs clear
2 1/2 c water
8 oz canned pigeon peas (red or green)
1 t fresh thyme
1 t minced jalapeno
1/4 c sliced scallions/green onions
1 t salt
Place all ingredients into a rice cooker, and cook until done.
Serve with a sweet fruit salad to balance out the heat of the Jerk and enjoy a little taste of the islands without leaving home.
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
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
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.
Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.
1lb peeled and deveined shrimp
1T red curry paste (found is Asian food section of supermarket)
1 14 oz can coconut milk
1/2 t red pepper flakes
1/2 c frozen peas
1/2 box of vermicelli or spaghetti pasta cooked
2T chopped fresh cilantro
Cook your pasta according to directions on the box, I break mine in half before cooking
Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.
Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened
Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more
Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro
No Easter Brunch, or any brunch or Mardi Gras celebration is complete without Shrimp and Grits. It is one of my favorite comfort foods and my go to order at restaurants. So I have had my fair share, and feel like I am a good judge of this dish. The winner for me is this recipe , from one of my heavily used cookbooks, Southern Living’s All Time Favorites. The sauce I use is pretty much the same but I add Cajun Style smoked sausage because my kids are not huge seafood fans. I have had many compliments and given the recipe to many friends. This is a must have in your recipe file.
2Lbs unpeeled, extra large raw shrimp, cleaned and deveined (don’t be tempted to take the peels off, the shrimp will be dry and will not have as much flavor, the mess is worth it)
4 links Cajun style smoked sausage cut into 2 ” chunks (if you prefer add another pound of shrimp and skip the sausage)
1/2 c butter
1/2 olive oil
1/4 c chili sauce ( I use Heinz)
1/4 c Worcestershire sauce
2 lemons sliced
4 garlic cloves minced
2T Creole Seasoning
1T chopped fresh parsley
2T lemon juice
1t smoked paprika
1t dried oregeno
1t ground black pepper
1/2 t of your favorite hot sauce
Line a large baking sheet with foil, spread shrimp and sausage on pan evenly
Combine butter and remaining ingredients in a med saucepan over low heat stirring until butter melts and ingrediants are combined
Pour over Shrimp and Sausage, cover and chill in refrigerator for 2 hours, turning shrimp once ( I have even marinated them overnight and just cooked them for a little less time)
Bake at 400 degrees for 15 minutes or until shrimp are opaque
Serve over cheese grits, sprinkle with chopped chives or parsley