Shrimp and Mango Shooters
Chef Isha Nije
FLIK Division of Compass Group
Hazel Park, Mich.
FLIK chef Isha Njie dresses shrimp and mango for a party by serving the combo in a clear shot glass. Most of the prep can be done ahead, freeing up staff to assemble the appetizer. The colorful ingredients and whimsical presentation make for a festive addition to a catered event.
1 to 2 fully ripe mangos (about 1 lb. to yield 1 cup puree)
Juice and zest of 1 lime
16 raw medium shrimp (41/50 count)
2 tbsp. olive oil
1 tsp. Sichuan pepper or black peppercorns, crushed
1 tbsp. fennel seed, crushed
1 large garlic clove, minced
1 tsp. finely grated fresh ginger
1 pinch sea salt
8 to 16 pieces diced ripe mango
Grated zest of 1 lime, optional
Fresh basil or mint leaves, optional
1. Peel mangos and cut fruit away from seed. Coarsely chop mangos and place in blender container; blend until smooth. Season mango puree with lime juice and a generous pinch of sea salt; set aside.
2. Shell shrimp, keeping tails intact. Refrigerate until ready to cook.
3. In large skillet over medium heat, heat olive oil. Toast pepper and fennel in oil until mixture becomes fragrant.
4. Add shrimp; sauté in spice mixture, stirring often, until cooked through, 8 to 10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to pan. Continue cooking and stirring for 2 minutes; let cool to room temp.
5. To serve, place 1 to 2 mango cubes and 1 to 2 shrimp on each of 8 picks; set aside. Spoon or pipe 2 tablespoons mango puree into shot glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.
Photo courtesy of National Mango Board