Rock Shrimp And Yuca Cakes With Spicy Mango Salad Food

ROCK SHRIMP WITH SPICY CREAMY SAUCE

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

SHRIMP AND MANGO SALAD

Steps:

• 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
• 2 Season with the salt and serve.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

ROCK SHRIMP AND YUCA CAKES WITH SPICY MANGO SALAD

Steps:

• For the salad: In a large bowl, combine the mango, bell pepper, onion, cilantro, chile, rice vinegar, olive oil, lime zest, lime juice, and salt. Set aside.
• For the shrimp cakes: Peel the yuca and cut it into 2-inch chunks. Put the chunks in a saucepan, cover with salted water, and bring to a boil over high heat. Simmer until you can just pierce the yuca with the tip of a paring knife, about 8 minutes. Drain and let cool. Grate on the coarse holes of a box grater. In a bowl, combine the grated yuca with the shrimp, egg, cream, cilantro, bell pepper, onion, salt, and a few grinds of pepper. Mix with your hands to blend. Divide the mixture into 8 equal portions. Shape each into a flattened cake about 3 inches in diameter.
• Heat a 12-inch nonstick skillet over moderate heat. Add 1/4 inch of the vegetable oil. When the oil is hot, add the shrimp cakes and fry until nicely browned on both sides, about 2 1/2 minutes per side. Transfer to paper towels to drain briefly.
• Add the greens to the salad mixture and toss. Taste and adjust the seasoning. Divide the salad among 4 salad plates. Put 2 shrimp cakes on each plate. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.
• Because the shrimp cakes must be served fresh and hot, it's helpful to prepare all the salad ingredients in advance so they can be quickly combined while the fried cakes are draining.

SHRIMP SALAD WITH MANGO AND LIME

Steps:

• 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
• 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
• 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

ROCK SHRIMP TEMPURA (PAN-FRIED)

Steps:

• Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
• Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
• Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.