It is nice to know that the domestic shrimp fishing is back to what it was before the tragedy in the gulf with oil spills and all, many years ago. I try to support them by always buying Gulf shrimp. When I do, I make sure I keep it nice and “clean” and just use a few ingredients.
Gulf Shrimp with Pineapple/Mango/Jicama salsa.
1-1.2 lb of Gulf shrimp.
3 Spring onions or 1 baby leek.
2-3 Rings of fresh (or canned) pineapple.
2 tbsp finely cubes red pepper.
Zest from 1 lime.
Juice from half a lime.
2 tbsp. of concentrated shrimp or shellfish stock (or use vegetable stock for a lighter taste).
1-2 tbsp. soy sauce.
1-2 tbsp. Mango (or other fruit) vinegar.
1 tbsp. of grated ginger.
1 sprig of fresh Mint.
Good oil for frying the onions and shrimp.
A splash of hot sauce (optional).
Peel and mince the fruit into small cubes or sticks. Mix with the cubed red pepper. Mix together with a pinch of the cut up onion, half of the mint (cut into smaller pieces) a splash of the vinegar and a splash of the lime juice. Let sit and “marry”.
Clean and cut up the onion into 1″ pieces. Add the oil to a medium hot frying pan.
Add the onion. Let cook down until slighty translucent. Add the vinegar, soy and stock. Mix well. Add the shrimp. Cook for a few minutes until the shrimp is nice and pink. Add the hot-sauce at the end if you like it to have a little “bite”. Add the rest of the lime juice to give the shrimp a “clean” taste.
Plate with the little dollops of the salsa. Top with a little fresh mint. Sprinkle over the left over zest from the lime.
I t could easily be served like this, but you could also serve it over rice.