(2 servings)
This recipe called for large leaves of lettuce to use as wraps, but in all honesty I found them difficult to eat this way. The salsa kept falling out which was messy for sure. The next time I will simply spoon a mound of salsa over some torn up lettuce and place the shrimp on top of that.
This shrimp dish is adapted from a recipe posted at The Charlotte Observer.
mango salsa
1 roma tomato, finely diced
1 small mango, peeled, stone removed and finely diced
1/2 jalapeno pepper, finely diced
1 green onion, sliced thin
1 tablespoon cilantro, chopped
1 tablespoon cilantro, chopped
salt, to taste
1 lime, juice half; other half cut into wedges
Combine the tomatoes, mango, jalapeno, green onions and cilantro in a small non-reactive bowl. Add a small amount of salt and gradually add the lime juice. Toss and taste, adding more salt and lime juice as needed. Set aside.
blackened shrimp
1 large clove garlic, pressed
1 tbsp butter, melted
8 large raw shrimp, cleaned (about 3/4 lb)
1 1/2 tsp sweet paprika
1 tsp cumin
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/4-1/2 tsp cayenne, to taste
Combine the garlic and butter in a small bowl. Brush the mixture onto both sides of each shrimp.
1 1/2 tsp sweet paprika
1 tsp cumin
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/4-1/2 tsp cayenne, to taste
Combine the garlic and butter in a small bowl. Brush the mixture onto both sides of each shrimp.
Combine the paprika, cumin, black pepper, salt and cayenne until evenly mixed on a plate. Dredge both sides of the shrimp through the spice mixture.
Heat a non stick skillet over a medium-high flame. Fry the shrimp for about 2 minutes on each side or until fully cooked. Remove from heat.
to assemble
to assemble
4 bib or red lettuce leaves, washed and dried or *see note below
Place about 2-3 tbsp salsa on each leaf and top with 2 cooked blackened shrimp.
*Note: My wraps weren't very easy to eat. The next time I will tear up the lettuce and split that between two plates, spoon the salsa over the lettuce in a small mound on each plate and divide the shrimp between the two plates. It will just be much easier to eat this way.
Garnish with the lime wedges. Serve.
Place about 2-3 tbsp salsa on each leaf and top with 2 cooked blackened shrimp.
*Note: My wraps weren't very easy to eat. The next time I will tear up the lettuce and split that between two plates, spoon the salsa over the lettuce in a small mound on each plate and divide the shrimp between the two plates. It will just be much easier to eat this way.
Garnish with the lime wedges. Serve.
1 comment:
This is really yummy. The mango salsa pairs really well with the spice of the shrimp. Thanks for sharing =]
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