Papaya Glazed Shrimp With Red Pepper Vinaigrette Food

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS

Steps:

• Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
• Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

PAPAYA SHRIMP WITH SAUTEED BEET GREENS AND BOILED ROOT VEGETABLES

Steps:

• Wash and peel the turnip. Put it into a medium pot, cover it with water, and add a pinch of salt. Bring it to a boil and cook until tender, about 15 to 20 minutes; set aside. While the turnip is cooking, wash and peel the beets. Remove the greens, wash them well, and set aside. Put the beets into the boiling water and cook until tender, about 20 to 30 minutes. Remove and set them aside.
• Slice the papaya in half, scoop out and discard the seeds. Carefully scoop out the fruit and reserve the shells. Coarsely chop the papaya and put it into a small bowl.
• Melt 2 tablespoons butter in 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the beet greens and 1/2 the garlic. Cook the beet greens until wilted, about 5 to 7 minutes; season with salt and pepper. Remove and set aside. Add the remaining butter, olive oil, and garlic to the pan and cook the shrimp until they are pink and done, about 3 minutes; season with salt and pepper. Add the shrimp to the papaya and mix well.
• Fill the reserved papaya shells with the shrimp mixture and put them onto plates. Serve with slices of turnips and beets, the beet greens, and slices of tomato.

GRILLED SHRIMP WITH PAPAYA MUSTARD

Steps:

• 1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
• 2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
• Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
• 3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
• Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
• 4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
• Make dressing:
• In a large bowl whisk together dressing ingredients until sugar is dissolved.
• Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
• Serve salad sprinkled with peanuts.