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Mango Shrimp The yin and yang of sweet mangoes and hot peppers is delightful in this dish. Seed the peppers to lessen the heat, or use fewer peppers. Makes 4 servings. |
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Ingredients: Salsa 1 large ripe tomato, cut in 1/4-inch dice 2 medium mangoes, peeled and cut in 1/2-inch dice 2 to 3 roasted jalapeño peppers, stemmed, seeded, and chopped 1/2 cup chopped cilantro leaves, approximately 3 tablespoons fresh lime juice 1 small red bell pepper, diced 1 small red onion, diced Kosher salt and freshly ground black pepper to taste 2 to 3 roasted jalapeño peppers, stemmed, seeded, and chopped Kosher salt and freshly ground black pepper to taste 1/2 cup chopped cilantro leaves, approximately To complete the dish 1 pound shrimp, peeled and deveined; tails left on if desired 1/2 cup tequila Kosher salt and freshly ground black pepper to taste 1 tablespoon olive oil 2 cloves garlic, chopped 4 cups cooked basmati rice (about 1 1/3 cups uncooked) | |
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Instructions: 1. Make salsa by combining all salsa ingredients. Adjust seasonings to taste by adding more jalapeño peppers (or leaving seeds in), cilantro, salt, and pepper. Cover and set aside at room temperature 30 to 60 minutes. 2. Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes. Drain well, reserving tequila. Pat shrimp dry and season well with salt and pepper. 3. In a large, nonstick skillet, heat over medium-high heat. Add shrimp and garlic. Shake pan and turn shrimp to cook evenly, about 1 minute on each side. Add tequila and cook 2 minutes longer. Remove from heat. 4. To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle. Put over rice with former method. Serve rice on the side with the latter. |
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