Barefoot Contessa Grilled Herb Shrimp and Mango Salsa - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Barefoot Contessa Grilled Herb Shrimp and Mango Salsa (/showthread.php?tid=196662) |
Barefoot Contessa Grilled Herb Shrimp and Mango Salsa - tubeN2 - 04-21-2005 Serves 6 3 cloves garlic, minced 1 medium yellow onion, finely chopped 1/4 cup minced fresh flat-leaf parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/4 cup olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact Vegetable oil, for grilling Mango Salsa (recipe follows) In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa. Mango Salsa Makes 2 cups 2 tablespoons olive oil 1 1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled and minced ginger 1 teaspoon minced garlic 2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces 1/3 cup freshly squeezed orange juice 2 teaspoons packed light-brown sugar 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 to 2 teaspoons minced fresh jalapeño pepper (1 pepper) 2 teaspoons finely chopped fresh mint leaves Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeño. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled. |