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Perfect pairing for a summer meal – grilled shrimp and mango salsa
Wednesday, May 30th, 2012I found a mango salsa recipe in my mom’s recipe files after she passed away. I recognized the handwriting on the recipe card as my cousin Beth Kidwell’s, so I knew it would be good as Beth is a real foodie with a family full of gourmet cooks. Looking for something to pair it with, I decided to create a grilled shrimp taco, using the chipotle lime vinaigrette I created last year as the marinade for the shrimp. I tested the resulting dish out on our friends this past Memorial Day, and it received rave reviews! You know people love it when they ask for the recipe, so here it is . . .
Grilled Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa Recipe
(Serves 8 to 10)
Chipotle-Lime Shrimp:
1 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon chopped garlic
4 teaspoons pureed chipotle peppers in adobo sauce
4 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons sugar
3 pounds large shrimp, shelled and deveined
Tomato Mango Salsa:
3 to 4 small champagne mangoes or 2 regular mangoes
4 medium ripe tomatoes
1/4 cup chopped red onion
2 jalapeno peppers, seeded and chopped
1 bunch cilantro, chopped
dash nutmeg
dash cinnamon
1/2 lime
around 12 (8-inch) flour tortillas
Soak around 20 long wooden skewers in water for 2 to 3 hours.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, garlic, pureed chipotle peppers, cilantro, cumin and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread around 7 shrimp on each skewer, threading through the head and the tail of each shrimp (they form a “u” on the skewer). Place them in a large baking dish or rimmed cookie sheet (you may need to turn them on their side so they will all fit). Drizzle the marinade over the top, making sure to cover each shrimp. Set aside for around an hour.
To make the salsa: peel, seed and finely chop the mangoes and place in a medium mixing bowl. Seed and chop the tomatoes and add to the chopped mango. Stir in the red onion, jalapeno pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top.
Grill the shrimp over medium heat until cooked through, just a few minutes per side. Watch carefully that they don’t burn! I like to use foil grilling paper. Serve with warmed tortillas and the Mango Salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
Shrimp and Crab St. Jacques
Thursday, February 25th, 2010Based loosely on the French dish Coquille St. Jacques, this recipe is easy enough for everyday and impressive enough for entertaining (especially if you put it in individual shell-shaped dishes). Like so many of our other dishes, all you need is a side salad, like Red Leaf Lettuce with Hot Bacon Dressing, and a good loaf of bread for a delicious and filling dinner.
Shrimp and Crab St. Jacques Recipe
(Serves 8)
1 1/2 teaspoons butter
2 tablespoons flour
1 cup milk (can use whole or skim)
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
2 tablespoons white wine
1/2 cup grated Havarti cheese
1/2 cup grated sharp Cheddar cheese
1 teaspoon grated onion
1/4 cup chopped fresh parsley
1 pound cooked shrimp, peeled and deveined
1 pound fresh lump crabmeat
3 tablespoons bread crumbs
Preheat oven to 350 degrees. Grease 8 8-ounce ramekins (or 5-inch shell dishes).
In a large heavy saucepan, melt butter over low heat. Slowly whisk in flour and continue whisking over low heat for 3 minutes. Whisk milk into flour mixture. Bring to a slow boil and continue stirring until thick (doesn’t take very long). Remove from heat and stir in dry mustard, Tabasco, wine, cheeses, onion and parsley. Fold in crabmeat and shrimp. Season to taste with salt and pepper.
Divide seafood mixture equally between each ramekin or shell; sprinkle about 1 teaspoon bread crumbs on top of each. Place ramekins on a cookie sheet and bake until bubbly and brown on top, approximately 20 to 25 minutes.
Variation: Can be cooked in a large greased casserole dish instead of individual ramekins. Takes about 5 to 10 minutes longer to cook.
Make ahead: Dish can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking.
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