What happens when you combine mangoes & shrimp?

Some crazy deliciousnes is what happens. I bought some mangoes, they were supposed to be organic, but they kinda sucked. Outraged, I peeled and chopped them and threw them in a pot determined to make them useful citizens of society. I’m happy to report that this rehabilitation effort was a success. The mangoes proved to be a great addition to their community, the Price Household.

This was the first I had integrated mango to a savory dish, come to think about it, this was the first time I had done anything with mango except for my usual peel & eat and the occasional lassi. I was a bit nervous. I mean, I had about 1lb of gorgeous, fresh LARGE shrimp and I hate messing up shrimp. But I showed it no fear, never let an ex-con see you sweat…, right? Onward!

There’s no real recipe here, just add things at will. Also, if you don’t have mangoes, don’t fret. You can substitute with any caramelized/syruped fruit, like peaches, pineapple. Anything you like, really. And you can just get it from your local grocer. Don’t sweat it. Feel free to add more or completely eliminate the chili pepper, though I must admit it makes for a really nice contrast: sweet & tangy combined with fiery spicy. But that’s just me. On with the cooking.

Spicy & Tangy Shrimp with Mango

Start with about 1lb of peeled and deveined shrimp. Season them with 2-3 cloves of crushed garlic, 2 tsps sea salt (less if using regular), ground black pepper and about 1-2 tsps of olive oil. Mix it in and set aside while you prepare the veggies.

Slice 1 onion, 1-2 serrano peppers, 1 cp of mangoes, drained and about 1/2 cp of chopped cilantro.

Heat a medium-sized skillet over medium-high and add about 1 tbsp of olive oil. Add the onions and peppers and cook until the onions are translucent.

Add the shrimp and toss them after 2 minutes or so, allowing them to cook for another 2 minutes on the opposite side.

Add the mango and cilantro, stirring them into the rest of the ingredients. Cover tightly with a lid and turn off the heat, allowing the contents to finish cooking in the steam. Serve over rice or pasta or with your favorite vegetable.

Enjoy!

Cookingly yours,
Anamaris

Not merengue, SALSA!

Here in Houston, TexMex food is almost as essetial as oxygen. Every time you hit a ‘Mexican’ spot, you’re received with a bowl of, hopefully, fresh salsa and chips. I can’t help you with the chips, but I can throw my hat in for the salsa bit.

We like ours a bit on the heated side and I usually make enough for about 3 cps worths. It keeps really well in the fridge.

8 Roma tomatoes, halved and seeded
2 – 3 serrano peppers, halved
2 cloves garlic, peeled and halved
½ medium onion, quartered
½ cp cilantro, coarsely chopped
½ tsp cumin powder
½ tsp sugar
Âľ tsp salt
2 tbsp olive oil

Add 1 tbsp of the oil to a skillet and place over high heat. When it begins to smoke, add the tomatoes, peppers, garlic, and onion. You want to char and smoke the vegetables, but keep a close watch on them or they’ll burn. Try to get some color on both sides, then remove from the heat and put it all into your blender. Add the rest of the ingredients and puree until all veggies are a mush.

Pour the salsa back into your skillet—you can add about ½ cp water to the blender to remove all the salsa bits—allow the salsa to cook over medium low temperature for about 10 minutes. This will yield about 3 cps of salsa, it will keep in the fridge for about a month.

This is muy bueno!

Cookingly yours,
Anamaris