I’m going to do a little bit red onion first and some garlic to get a sauté going. My knife needs to be sharpened. The shrimp I have actually—most of these shrimp are coming from freshwater nowadays from farms down in Mexico. The nice thing is the price is pretty reasonable. A little butter in there and some fresh garlic and we mince the garlic with the backside of my knife a little bit easier. I’m using a garlic fresh. Turn that down a little bit.
Mangoes, sure you’re looking for farmers. The mangoes come in jars that were in a light syrup. They’re actually really good value and not a bad way to go especially if you need to do a lot of them. That’s a nice ripe one, what you want to do for some like this, because then we’re going to really cook down the food anyway, so its almost like bananas, you know, the whole bananas end up in a banana bread because you’re going to do some different and you just eat them out of the peel. I’ll use a different knife. And one of the easiest ways, so you get the mango meat, just scour it down the skin and fold it open and you can just slice it right into the pan. This is pretty good with the papaya as well and a little white pepper. Did you guys like spicy? A little bit of sauce in there. This is a nice sauce you use because it’s not a vinegar base sauce, so it doesn’t destruct from the—either the flavors you maybe going forward in your dish.
We’re going to use a fair amount of cream today. We’re also going to put a little bit of saffron in this as well. I really just want it moist and these are already peeled in the vain. I like to keep the tail on just for presentation reasons. I usually cook my shrimps separately that way I have a little bit more control over them. So if you make the sauce, you make that ahead of time but it usually on bigger shrimp with the last seconds are better. The texture and the flavor is right and get overcooked pretty easily so. The best thing to do is cook them real faster, a little high heat. Generally you get a good shrimp that. Put those guys in there guys in there and I’m going to flavor them separately. So I’m going to go actually for a little bit different flavor than what I’ve got in the sauce. A little bit of honey, a little bit soy sauce and this is an oyster sauce. Just cook them with the sauce in the pan. Bring that down a little bit and a little bit of butter and bring in the sauce back up to heat. Pretty much just put enough cream in there, just bring the sauce back. As you see these are almost done.
The nice thing about using a big shrimp is a lot of this work. If you cook with shrimp a lot and you do have the shells, just keep the shells put them in a bag in the freezer anyway you want do a shrimp dish. You can really get some great shrimp flavor out of the shells. We’re almost done. I’m not too worried about the stuff burning on the pan at this point because it’s just a little bit of contact. And this is an interesting product, if you have ever seen a fried Couscous and if you throw it on the last minute, then you can get some extra crunch on your food.. A nice little fluorite of basil. Almost looks nice, brings in some color. And there you go, some mango shrimp.
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