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Posts Tagged ‘easy shrimp dish’

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.

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gulf shrimp

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Gulf Shrimp with Pineapple/Mango/Jicama salsa.

Serves 4.

1-1.2 lb of Gulf shrimp.

3 Spring onions or 1 baby leek.

1 Mango.

2-3 Rings of fresh (or canned) pineapple.

1/2 Jicama.

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).

Directions;

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.

Enjoy!

 

 

 

 

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