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 .
SPRING 2023 131