Tuesday, June 16, 2015
Mango Shrimp Salad
A Caribbean Style Shrimp Salad!
My two favorite fruits are in this recipe. Carambola and mango. Unripe carambola can be eaten when it is green and it has a different flavor than ripe orange color carambola. Green Carambola has a refreshing mild limeade flavor. Ripe orange color carambola has a little bit sweeter flavor.
While working as a chef in French restaurant that was located in a Florida Gulf Coast resort, I spotted a carambola tree in a wealthy neighborhood. The tree was full of ripe orange carambola.
I knocked on the door and asked if I could pick some carambola. I also asked if the tree fruit was pesticide free. The answer was "Yes, the fruit is pesticide free ... take as many as you want to. We are really tired of eating carambola!"
It was dusk when I started picking carambola and it was turning dark fast. After climbing around on every branch of that tree, I picked almost every carambola fruit that there was. I finished an hour after dark. I ended up with five wine boxes packed full of ripe carambola and just a few scratches to show for the effort!
I sold all but a dozen of the fruit to the banquet chef at the resort. Good ripe carambola is a real prize in a tropical resort kitchen. The star fruit shape is perfect for garnishing plates.
Mango Shrimp Salad:
This recipe yields 1 salad entrée.
Step 1: Poach 10 to 12 medium size shrimp in boiling water, till they are fully cooked. (about 7 or 8 ounces)
Cool the shrimp in a container of ice water.
Peel and devein the shrimp. Remove the tails.
Step 2: Slice the shrimp in half from head to tail.
Step 3: Place the shrimp in a mixing bowl.
Add 2 tablespoons each of small diced celery.
Add 2 tablespoons of small diced red bell pepper.
Add 2 tablespoons of thin sliced green onion top.
Add 1/3 cup of small diced peeled ripe mango.
Step 4: Add 1 teaspoon of chopped cilantro.
Add 1/2 teaspoon of ginger paste.
Add 1/4 teaspoon of lime juice.
Add 1 pinch each of:
- white pepper
- sea salt.
Step 5: Add just enough mayonnaise to bind the ingredients together. (about 3 to 5 tablespoons)
Gently mix the mango shrimp salad together.
Chill the salad for 30 minutes, so the flavors meld.
Place a few small lettuce leaf tips on the center of a plate.
Place a small layer of broccoli sprouts on the lettuce.
Surround the lettuce with a ring of sliced carambola.
Use a 4"to 5" ring mold to place the mango shrimp salad on top of the sprouts on the middle of the plate.
Remove the ring mold.
Garnish the salad with an Italian Parsley leaf or a cilantro sprig.
Caribbean style Mango Shrimp Salad is a nice summertime treat!