Key Lime Cooler Cookies
2007-08-07 16:37:06
1/2 cup Butter or margarine,
-softened
1 cup Sugar
2 ts Grated key lime peel
1 Egg, Lightly beaten
1/2 cup Key lime juice
3 cup Flour
4 ts Baking powder
Preheat oven to 375F degrees. Cream together the butter, sugar and lime
peel. Beat in the egg and lime juice. In a separate bowl sift the flour,
baking powder and cinnamon together. Beat dry ingredients into batter
mixture. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10
minutes or until very lightly browned. Remove immediately to cooling rack.
Makes about 5 dozen.
Read more: Cookies
Caribbean Key Lime Pie
2007-08-07 16:36:24
Coconut Crust:
2 (3 1/2 oz.) cans flaked coconut
2 egg whites
1/4 cup superfine sugar
To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
Stir frequently, and watch carefully. Remove from oven and let cool. Meanwhile,
reduce the oven to 250 degrees. In small mixing bowl, beat egg whites to stiff
peaks, then slowly beat in superfine sugar until completely dissolved. Fold in
cooled coconut. Press this mixture into greased 9-inch pie place and bake at 250
degrees for 7 minutes and set. Remove from oven and let cool.
Filling:
1 (14 oz.) can sweetened ncondensed milk
1/2 cup fresh squeezed Key lime juice
1 tsp. freshly grated Key lime rind
1 Tbsp. dark rum
1 cup sour cream
3 egg yolks
Blend together sweetened condensed milk, lime juice, lime rind and rum in large
mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well.
Pour into cooled crust. Swirl meringue over to
Read more: Caribbean
Ernest Hemingway Key Lime Pie
2007-08-07 16:35:21
1 cup sugar
1/4 cup white flour
3 TBS cornstarch
2 cups spring water
3 egg yolks
1 TBS margarine
1/4 cup fresh lime juice
grated rind of 1 lime
one baked pie shell
meringue pie topping
Combine sugar, flour, cornstarch in top of double boiler and
gradually stir in water. Cook over medium heat, whisking until
thickened.
Beat egg yolks and gradually stir some of cooked mixture into
beaten egg yolks. Return this mixture to double boiler and cook
and whisk another 3 minutes.
Stir in margarine, lime juice and rind. Cook to lukewarm. Pour
into your favorite baked shell and cool thoroughly. Top with
meringue and brown under broiler, or your favorite whipped cream
topping.
Read more: Ernest
, Hemingway
Key Lime Coconut Cookies
2007-08-07 16:32:59
1 cup sweetened condensed milk
4 tablespoons key lime juice
4 tablespoons all-purpose flour
2 cups unsweetened coconut
4 tablespoons sugar
Combine condensed milk, lime juice and flour in medium-sized bowl. Stir in
grated coconut and sugar. Drop teaspoons of batter onto greased baking
sheets, leaving 2 inches between each (cookies spread). Bake 25 minutes or
until golden. Remove from sheet to a rack to cool. Makes 30 cookies.
Read more: Cookies
Key Lime White Chocolate Chip Cookies
2007-08-07 16:32:23
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
3 drops (or more to taste) of key lime juice
1-12 oz package Nestle’s white morsels
Combine flour, baking soda and salt in small bowl. Beat butter, granulated and
brown sugars, and vanilla in large mixing bowl until creamy. Beat in eggs and
the lime oil. Gradually beat in flour mixture. Stir in white chocolate morsels.
Drop by well-rounded teaspoon onto greased cookie sheet or stone. Bake at 350
degrees for 9-12 minutes. I take them out early and always smack the cookies
flat when they come out of the oven.
Allow cookies to cool completely and store in an airtight container.
Makes approximately 3-4 dozen cookies.
Read more: White
, Cookies
, Chocolate
, Chocolate Chip Cookies
Caribbean Picnic Pie
2007-08-07 16:22:54
3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon each, salt and dried thyme
Zest and juice of one lime
1/4 cup cold water
3 tablespoons olive oil
1 medium red potato, diced
1 small yam, peeled and diced
1 small yellow onion, diced
1/2 cup shredded carrot
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/2 teaspoon each, thyme, ground ginger, black pepper, and
cinnamon
1/4 teaspoon each, ground cayenne pepper, nutmeg, cloves,
and allspice
1 cup chopped packed spinach
1 tablespoon minced sun-dried tomato
2 tablespoons each, soy sauce and red wine vinegar
1 teaspoon Dijon mustard
Cooking spray
In a medium mixing bowl, whisk together flours, sugar, salt,
and thyme. Make a well in the center and add lime zest, juice,
water, and 2 tablespoons oil. Stir with a spoon, then using
your hands, press the dough together into a ball. Transfer
the ball from hand to hand, pressing it until it holds
together well. Gently knead a few times, flatten the ball
in
Read more: Caribbean
, Picnic
Miami Shrimp Curry
2007-08-06 19:29:05
1 pound shrimp
salt and pepper to taste
2-3 cloves garlic
freshly grated ginger root
onion finely minced
dash of cumin
4 tablespoons curry powder
oil or butter or ghee
1 cup of rich coconut milk
chopped cilantro
Basmati, or Jasmine rice
mango chutney
Take one pound of shrimp which you have peeled, and place in a bowl. In
this bowl you will add salt and pepper to taste, two to three cloves of
garlic that have been mashed to a paste (use a mortar and pestle), some
freshly (not the powdered stuff) grated ginger root, some onion that has
been finely minced, a good dash of cumin, and last but not least, four
tablespoons or so of the best curry powder you can find. It is better to
grind your own curry mixture though. Let this marinate as long as you
want.
When ready to cook - take a wok or a saute pan and heat with oil or butter
or ghee. When the pan and oil are hot add the shrimp and rapidly start
stir cooking until the shrimp start to turn pink, and the spices become
fragrant. At this mome
Read more: Shrimp
, Miami
, Curry
Honey-Ginger Dipping Sauce
2007-08-06 19:26:32
1 8 ounce can tamarind nectar (if you can’t find this nectar - usually found
in the Mexican section of the market- use Guava nectar or pineapple juice.
1 Tbsp honey
1 3″ piece fresh ginger root, grated
1 Tbsp soy sauce
1 Tbsp Dry Jerk Seasoning
1 tsp. cornstarch
1 tsp. water
Combine the juice with the honey and boil until it is reduced by one third of
its volume. Stir in ginger, soy sauce and Dry Jerk Seasoning. Mix the
cornstarch with the water to form a paste, and then mix with the juice/honey
mixture. Continue to cook and stir continuously until the sauce thickens. Serve
hot or cold. Makes about 1 1/4 cups.
Read more: Ginger
Grilled Snapper Yucatan Style
2007-08-06 19:25:09
1 4 Lb Red Snapper, Cleaned, - Coarse Salt
Head & Tail Intact - Black Pepper, Ground
2 Limes, Juice Only 1/2 Cup Red Wine Vinegar
4 Dried Ancho Chiles 3 Tbls Peanut Oil
4 Dried Pequin Chiles 2 Limes, Cut Into Wedges
- BOILING(!) Water
3 Cloves Garlic
Prepare the grill - it is NOT ready until ALL the coals are EVENLY covered
with a THICK coating of gray ash.
Wipe the fish dry with paper towels.
Squeeze the first measure of limes onto the skin and into the cavity of the
fish.
Let the fish stand to marinate.
Remove the stems from the chile peppers.
Soak the chiles in BOILING(!) water to cover for 30 minutes.
Place the plumped chiles in a blender along with the garlic, salt, pepper,
vinegar and oil.
Blend to a puree.
NOTE: Fresh Green (Anaheim) Chiles can be used in place of the dried chiles if
the dried chiles are unavail
Read more: Grilled
, Yucatan
, Style
Rum and Peppered Painted Grouper with Mango
2007-08-06 19:23:29
For the paint:
1 1/2 tablespoons of whole black peppercorns
12 whole cloves
1/2 cup sugar
3/4 cup low-sodium soy sauce
3/4 cup light rum
2 1/2 tablespoons of grated lemon zest
2 tablespoons lemon juice
For the fish:
4, 8-ounce portions of boneless, skinless fillet of grouper
1 tablespoon peanut oil for cooking the fish
For the mangoes:
1 ripe, juicy mango, peeled and thinly sliced into wedges
For the paint: Toast the black peppercorns and cloves together in a dry
skillet over moderate heat until you see a puff or two of smoke. Remove
from the heat and grind them together in an electric spice grinder or a
clean coffee bean grinder. Transfer peppercorns to a heavy saucepan. Add
the remaining ingredients and heat all together on medium heat. The
mixture will begin to foam as it reduces. When it has reduced by
approximately half, about 25 to 35 minutes, strain it through a
fine-meshed strainer into a bowl. Reserve until needed.
Note: The rum can suddenly ignite. If it does, cover the pan t
Read more: Painted
, Mango
Spicy Mango Ketchup
2007-08-06 19:19:27
1 tablespoon butter
2 tablespoons chopped fresh garlic
1 cup red onion — chopped
1 mango — peeled, seeded and
— diced
3 cups rice wine vinegar
1 bottle ketchup
1 box brown sugar
3 tablespoons chipotle puree
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 tablespoons ground cloves
Salt and freshly ground pepper to taste
In a sauce pan melt butter over medium heat, add garlic and onions and sweat
until translucent. Add the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.
Puree and store in refrigerator. May be made 1 week in advance and stored in
the refrigerator.
Makes 1 quart.
Read more: Spicy
, Mango
, Ketchup
Grilled Mangos With Chile-Honey Glaze
2007-08-06 19:18:45
3 tablespoons orange juice
3 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chile powder
1 teaspoon minced red or green chile pepper
2 ripe mangos
In a small bowl, make the glaze by combining the orange juice, honey,
cumin, chile powder and chile pepper and mixing well.
Slice the mango by cutting the two large side portions from each side of
the mango pit. Score these portions deeply in a crosshatch pattern,
cutting down to but not through the skin. Place the mango halves on the
grill, cut side down, over a medium fire, and cook for 2 minutes. Turn
over, brush liberally with the glaze, cook for an additional 30 seconds
and remove from heat.
When the mangos have cooled to room temperature, turn them inside out by
pushing them from the skin side. Serve resting on the skin. Serve one half
of a mango per person.
Read more: Grilled
, Glaze
Mango BBQ Sauce
2007-08-06 19:17:45
4 cups mango slices
1″ piece ginger root, peeled
2 cloves garlic
1 tablespoon dry mustard
1/2 cup soy sauce
1/4 cup whiskey or orange juice
1/4 cup olive oil
1/4 cup brown sugar
In a food processor fitted with the metal blade, place the mango slices
and process to puree (makes 2 cups puree). (I would also strain it.) Then
add ginger root and garlic. Process until coarsely chopped. Dissolve
mustard in soy sauce. Add this mixture along with the remaining
ingredients to the work bowl. Process 2 minutes. Refrigerate up to 1 week.
Yield: Makes about 3-1/2 cups. Good on chicken, ribs, as grilling or
dipping sauce.
Read more: Mango
, BBQ
Mango Mustard Seed Sauce
2007-08-06 19:16:20
1 1/2 tablespoons Yellow or black mustard seeds
1 cup Fresh mango puree
(from 2 ripe mangoes)
2 teaspoons Finely minced ginger
1 teaspoon Fined minced garlic
1/2 teaspoon Fragrant curry powder
1/2 cup Fresh grapefruit juice
2 teaspoons Sherry vinegar
1 1/2 teaspoons Hot sesame oil (with chile)
1/3 cup Chopped ripe fresh banana — optional
1 teaspoon Honey — or to taste
Salt — to taste
Freshly ground white pepper — to taste
Place mustard seeds, dry, in a small saute pan over moderate heat and
toast until they just begin to pop. Immediately cover and remove from
heat. Set aside.
Combine mustard seeds and remaining ingredients in a blender or food
processor and briefly blend to produce a smooth sauce. Store covered and
refrigerated for up to 3 days.
Makes approximately 2 cups of sauce.
Read more: Mango
Wild Rice Mango Salad
2007-08-06 19:15:03
1 cup wild rice, uncooked
2 cups shredded, cooked chicken breast
1/2 avocado (this is good fat!)
1 large, ripe mango
1 red bell pepper, diced
1/4 cup thinly sliced scallions
1/4 cup toasted slivered almonds (optional, jacks up the fat grams.)
2 tablespoons frozen orange juice concentrate
1 tablespoon olive oil (optional, or cut in half)
1/4 teaspoon freshly ground pepper
Cook rice according to package directions. Cool slightly. Meanwhile, in a large
bowl, combine shredded chicken, avocado, mango, red pepper, scallions and
almonds. In a small bowl, combine the orange juice concentrate, oil, pepper, and
a sprinkle of salt to taste. Toss with the chicken mixture. Add rice.
Refrigerate 1-2 hours before servings.
Read more: Salad
, Mango
Orange Mango Soup
2007-08-06 19:13:52
1 large Navel orange
3 large Very ripe mangoes
1 1/2 cup Buttermilk
1 1/2 cup Fresh orange juice
3 tsp Honey; or to taste
Fresh lemon juice if necessary
8 small Fresh mint leaves
REMOVE THE ZEST from the orange with a zester or grater and set it
aside. Cut a flat bottom on the orange, then remove all the peel and
white pith from the orange with a small, sharp knife. Cut the orange
into 1/4-inch slices and refrigerate until serving time. Peel the
mangoes and remove the pits. Puree the flesh with the orange zest in
a food processor with the metal blade or in a blender until smooth.
Strain through a fine mesh strainer into a 1 1/2-quart refrigerator
container. Stir in the buttermilk, orange juice and honey to taste.
The soup should be the consistency of whipping cream. If it is too
thick, add more buttermilk. Chill thoroughly up to 2 days before
serving. Just before serving, add lemon juice and more honey, if
necessary. Pour into chilled dishes. Float an orange slice on top and
garnish w
Read more: Mango
, Orange
Coconut Soup
2007-08-06 19:12:40
fresh corriander
lemon grass
fresh ginger
coconut milk
fish sauce
tandoori paste / thai red curry paste
sesame oil
mango chutney
chicken / seafood
mango / asparagus
Infuse corriander, lemon grass and ginger in coconut milk. Strain.
Add fish sauce, tandoori paste, sesame oil and mango chutney. Shortly
before serving add diced chicken / seafood and mango / asparagus.
Quantities: I generally use approx. 1 bunch of corriander, 3 stalks
of lemon grass and 3cm of ginger (all roughly chopped) to one pint of
coconut milk. Approx 1 Tsp each of fish sauce, tandoori paste and mango
chutney, and a dash of sesame oil. Two or three chicken fillets and
a couple of mangoes. This, served with crusty bread, serves three
comfortably. These are very approximate ingredients, I never really
measure anything, and I adjust to taste as I’m going. You can thin
the soup out with water, if you like.
Miami Mango cake
2007-08-06 19:11:35
2 1/2 c Diced mangos
1 t Lemon juice
3 Eggs
3/4 c Vegetable oil
1 t Vanilla
1 1/4 c Sugar
2 c Flour
1 1/2 t Baking soda
1/2 t Ginger
1/2 t Salt
1/2 t Cloves
1/2 t Cinnamon
1/2 c Raisins
3/4 c Chopped nuts
***ICING***
1/2 c Butter, softened
Powdered sugar
1 Egg
2 T Milk
1 t Vanilla
1/2 c Chopped nuts
THE CAKE:
Marinate mangos in lemon juice. In the bowl of an
electric mixer, beat together eggs, vegetable oil,
vanilla and sugar. Add the mangos. Sift dry
ingredients together and mix in lightly and quickly.
Gently add raisins and nuts. Pour into greased 13″x9″
cake pan. Bake at 325 for 45 to 60 minutes. Cool
before icing.
THE ICING:
Cream the butter. Beat in enough powdered sugar to
make stiff. Add the egg, beat and add more sugar. Add
the milk and vanilla. Spread on cake and top with
chopped nuts.
Read more: Miami
, Mango
Mango Corn Salsa Peppered Tuna Steak
2007-08-06 19:10:10
1 mango peeled seeded and chopped
1/2 cup chopped green onion (green part included)
1 jalapeno minced
2 tablespoon flat leaf parsley (also known as Italian Parsley)
1/2 cup corn (off the cob or frozen but thawed)
1/2 cup chopped red pepper (I used roasted red peppers, my preference
Juice of one lime
Tuna fillets coated with lime and fresh cracked pepper apply pepper
generously and press into both sides of the fish. Combine the first 7
ingredients and mix well. This can be done up to 6 hours ahead of time.
Seal and refrigerate. Remove prior to serving to bring up to room
temperature. Keep in mind the longer the salsa sits the spicier is will
be. Grill the tuna until cooked through or just seared depending on your
preference. Serve topped with the salsa and some basmati rice on the side.
Read more: Mango
, Steak
Mango Brown Betty
2007-08-06 19:08:22
2 cups under ripe mango slices
3/4 cup brown sugar
3 tablespoons water ( if necessary)
3 tablespoons butter
2/3 cup breadcrumbs
1/2 teaspoon nutmeg
Melt butter and add bread crumbs and nutmeg. Place layer of buttered
crumbs in oiled baking dish. Add layer of mangos. Sprinkle with sugar and
cinnamon. Finish with crumbs on top layer. Bake 1 hour in moderate oven.
Serves 4-6 note: Serve hot or cold with sweetened whip cream or ice cream
or plain .
Read more: Mango
, Brown
, Betty
Mango Grand Marnier Dessert
2007-08-06 19:00:19
1 large ripe mango (8″ long or so)
3 fl oz Grand
Marnier
1 cup fresh orange juice
Cut the mango meat into 1/2″ squares, add Grand Marnier and orange juice.
Let this marinate for about 1/2 hour. Here in the tropics, I let it
marinade in the fridge which makes for a nicely cool desert.
I serve this with a couple of butter cookies and a small sprig of mint as
garnish. It also works well served a la mode.
Read more: Mango
, Dessert
Mango Pepper Salsa
2007-08-06 18:58:55
1 Mango
1 yellow pepper
1 green pepper
1 red pepper
1 or 2 hot peppers
Dice and juice the mango. Dice all the peppers. Combine all ingredients.
Mix well and use on any meat or fish, chips or veggie burger.
Read more: Pepper
Chilled Mango Soup
2007-08-06 18:57:45
4 very ripe medium mangos
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon
small-grain tapioca
1 cup unsweetened coconut milk
3 tablespoons dark rum
1 cup chilled white wine
mint sprigs for garnish
Peel and pit the mangos. Reserve the pulp of half a mango for garnish.
Puree the remaining mango pulp in a food processor, set aside. In a heavy
medium saucepan, combine the water, sugar, cloves, star anise and
cornstarch mixture or tapioca. Bring to a boil. reduce the heat to
medium-low, and simmer gently for about 15 minutes, uncovered, stirring
often, until the liquid is thick and syrupy. Add the pureed mango,
coconut milk and rum to the syrup and stir to combine. Cook until the soup
just returns to a boil, remove from the heat. Strain the soup through a
fine sieve, pressing the mango pulp through the sieve, discard all the
solids. Cook the soup. stir in the wine and refridgerate until chilled.
Dice the reserve
Read more: Mango
, Chilled
Mango Tomato Salsa
2007-08-06 18:56:35
2 small mangos — small dice
2 roma tomatoes — small dice
1/2 cup onion — diced
1 jalapeno — minced
1/4 cup cilantro — chopped
Here’s how: Dice two small mangos and two Roma tomatoes, add 1/2 cup
diced sweet onion, 1 minced jalapeno, 1/4 cup chopped cilantro. Add salt;
mix all ingredients gently with juice of one lime.
Read more: Tomato
, Mango
Sauteed Shrimp w/Vodka & Mango
2007-08-06 18:55:44
1 1/2 Lb Raw Shrimp
2 Tbls Shallots, Chopped Fine
2 Tbls Lemon Juice
4 Tbls Lemon Vodka
- Salt
3/4 Cup Heavy Cream
- White Pepper
1/2 Tbls Red Pepper Flakes
1 Ripe Mango
2 Tbls Coriander, Chopped Fine
1 Tbls Olive Oil
1 Tbls Butter
Shell and devein the shrimp.
Place the peeled shrimp in a bowl.
Add the lemon juice plus salt and pepper to taste.
Cover with plastic wrap.
Let stand for 15 minutes.
Peel the mango.
Cut the peeled mango into 1/2″ thick slices.
Heat the oil and the butter together in a large, non-stick skillet or wok.
When it is quite hot, but not smoking, add the shrimp, stirring rapidly.
Cook for 2 minutes.
Sprinkle with the shallots. Cook, stirring rapidly, for 10 seconds.
Add the vodka, cream and the pepper flakes.
Add salt and pepper to taste.
Cook over high heat for 1 minute.
Add the mango.
Cook briefly until hot, but no longer than necessary.
Use a slotted
Read more: Sauteed
Mango Tequila Salsa
2007-08-06 18:54:25
2 cups mango — peeled and diced
2/3 cup red bell pepper — chopped fine
3 tablespoons tequila
2 tablespoons orange juice
1 tablespoon jalapeno — seeded and minced
2 teaspoons mint — chopped
1/2 teaspoon salt
Combine all ingredients in a small bowl; stir well. Cover and chill.
Makes 2 cups (serving size: 1/2 cup).
Read more: Tequila
, Mango
Shrimp and Mango Curry
2007-08-06 18:51:49
2 tablespoons olive oil
1 1/2 shallots, minced
2 tablespoons peeled and finely chopped fresh ginger
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1 1/2 teaspoons curry powder
1/4 teaspoon ground coriander
1 cup chicken or vegetable stock
1/2 cup light coconut milk
1 stalk lemongrass, tender bottom
4 inches only, quartered lengthwise
1 1/4 pound large shrimp (prawns), peeled and deveined
1 teaspoon ground turmeric
2 tablespoons dry white wine
1 cup shelled edamame
1/2 cup diced mango
1/2 teaspoon salt
2 tablespoons fresh basil chiffonade
In a saucepan, heat 1 tablespoon olive oil over medium heat. Add
shallots, ginger and garlic and saute until fragrant, about 3
minutes. Add tomato, curry powder and coriander and simmer until
tomato begins to soften, about 1 minute.
Add stock, coconut milk and lemongrass. Raise heat to high and bring
to a boil, then reduce the heat to medium-low and simmer for 3
minutes to allow the flavors to blend. Remove from heat.
In a nonstick sau
Read more: Shrimp
, Curry
, Mango
Green Mango Slaw
2007-08-06 18:50:56
3 green mangoes
1/2 daikon
3/4 cup snow peas
1/3 cucumber
1/2 bunch coriander, chopped
Peel green mangoes and daikon. Clean and julienne snow peas. Julienne
the rest of the vegetables on a mandolin or by hand. Combine all the
vegetables and coriander in a medium sized bowl. Toss with vinaigrette
(recipe following). Let sit for at least 1/2 hour before serving, to
allow the flavours to meld and for the vegetables to wilt.
Green
Mango
Vinaigrette
2 1/2 tablespoons fish sauce
1 1/2 tablespoons sambal oeleck (chili paste)
4 tablespoons sugar
2 tablespoons soy sauce
125 ml (approximately 1/2 cup) rice vinegar
1 1/2 teaspoons Mirin rice wine
Coconut Beer Battered Shrimp With Mango Orange Chutney
2007-08-06 18:49:11
1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons Essence, plus more for dusting
1 1/4 cups beer
2 1/2 cups unsweetened coconut flakes
1 1/2 pounds large shrimp, peeled and deveined, with tails left on
4 cups vegetable oil, for frying
Mango
-Orange
Chutney
1/4 cup minced fresh cilantro
In a deep saute pan or pot, heat the oil to 360 degrees F. Combine the
flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk
to form a smooth batter. Place the coconut flakes in a shallow bowl. One
at a time, holding them by the tail, dip the shrimp into the batter to
coat, then dredge in the coconut, turning to coat evenly and pressing to
make the flakes adhere. Fry in batches in the oil until golden, 3 to 4
minutes. Drain on paper towels and season lightly with Essence. Place the
chutney in a bowl on a large platter. Arrange the shrimp on the platter
around the bowl and sprinkle with the chopped cilantro. Serve immediately.
Read more: Shrimp
Shrimp Salad with Mango, Pineapple and Avocado
2007-08-06 18:48:05
1/2 avocado
1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 pound large shrimp, steamed, peeled and deveined
1 mango, peeled, pitted and sliced
1/2 fresh pineapple, peeled, cored and sliced
8 cups mixed baby greens
Cook:25 minutes Cut the avocado in half, remove the pit and peel and slice
it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.
In a large mixing bowl, whisk the remaining lemon juice, orange juice,
shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add
the shrimp and refrigerate until ready to serve. Arrange the greens on 4
large serving plates. Lift the shrimp out of the lemon vinaigrette and
mound them in the center of the lettuce. Drizzle the lettuce with the
remaining vinaigrette. Arrange the mango, pineapple and avocado around
the shrimp.
Read more: Shrimp
, Salad
, Mango
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