FOOD + ENTERTAINING
SUCCULENT SHRIMP TAPAS WITH MANGO SHOOTERS
Serves 8
16 raw shrimp
2 mangoes
1 large clove of garlic
1 tablespoon Sichuan pepper
(or pink peppercorns)
1 tablespoon of fennel seeds
1 piece of fresh ginger (about ¾ inch),
peeled
2 tablespoons of olive oil
1 pinch of sea salt
Zest of 1 lime
Some herbs for garnish: fresh basil
or thyme
Peel the mangoes and remove cores.
Cut the first one into 16 small cubes
and puree the second one in a blender.
Set aside.
Shell the shrimp, keeping the tails on.
In a large skillet, heat the oil and roast
peppercorns and fennel seeds until the
mixture becomes fragrant. Then add
the garlic clove (cut in half) and the
shrimp. Brown for 10 minutes, stirring
regularly. When shrimp are cooked,
add grated ginger and sea salt; stir for
2 minutes then let cool.
Place two shrimp and a mango cube
on a toothpick; repeat the same
process with the rest. Fill 1 ⁄ 3 of mini
verrine glasses with the mango puree,
then arrange the toothpicks inside the
glasses. Grate the zest of lime over
them and garnish with a few basil or
thyme leaves. Refrigerate until serving.
Recipe from Eatwell101
SPRING 2019
51