Marinated Shrimp With Green Mangoes And Bell Peppers Recipes

MARINATED SHRIMP WITH GREEN MANGOES AND BELL PEPPERS

Steps:

• 1. In a food processor or blender, process together 14 cup mango, onion, ginger, garlic, and 1/2 cup cilantro to make a smooth paste. Add the ajwain seeds, cayenne pepper, and 1/4 teaspoon salt and process again.2. Place the shrimp in a non-reactive bowl. Add the processed paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 24 hours.3. Meanwhile, heat 2 tablespoons oil in a large nonstick wok or saucepan and cook the onions, stirring, until golden, about 5 minutes. Add the bell peppers and the remaining mango and stir about 3 minutes.4. Add the coriander, fenugreek leaves, and the remaining salt, mix in the canned tomato sauce and cook, stirring, about 2 minutes. Remove from the heat.5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook the shrimp plus the marinade, stirring, until the shrimp are pink and opaque and almost dry, about 7 minutes. Mix into the sauce, add the remaining 1/2 cup cilantro, and cook another 2 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP, PEPPER AND MANGO KABOBS IN GINGER MARINADE

Steps:

• In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
• Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
• Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.

SHRIMP AND MANGO CEVICHE

Steps:

• Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
• Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
• Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
• When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.