Sauteed Shrimp With Vodka And Mango Food

SAUTEED SHRIMP WITH VODKA AND MANGO

Steps:

• Shell and devein the shrimp. Place the shrimp in a bowl and add the lemon juice and salt and pepper. Cover with plastic wrap, and let stand for about 15 minutes.
• Peel the mango and cut it in half-inch-thick slices.
• Heat the oil and butter in a large nonstick skillet. When it is quite hot but not smoking, add the shrimp, stirring rapidly. Cook for 2 minutes. Sprinkle with the shallots, and cook, stirring, for about 10 seconds. Add the vodka, cream, more salt and pepper if desired, and the pepper flakes. Cook over high heat about 1 minute. Add the mango and cook briefly until piping hot, not longer.
• Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate. Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp. Serve with rice.

SAUTEED SHRIMP WITH MANGO SALSA

Steps:

• Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
• Add minced garlic and cook for another couple minutes.
• Next, add the diced mangos and simmer over low heat for another 10 minutes.
• Ad orange juice, brown sugar, salt, pepper and jalapeno.
• Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
• Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
• For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
• Saute in a pan over medium high heat until pink about 7-10 minutes.
• For tuna: preheat saute pan over high heat.
• Season tuna steaks with salt and pepper on both sides.
• Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
• Serve with mango salsa!

MANGO SHRIMP

Steps:

• In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
• Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• Leave in the refrigerator for 20 minutes.
• Heat a wok or large frying pan until very hot.
• Add 2 TBS peanut oil.
• When the oil is very hot, remove the wok from the heat and add the prawns.
• Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
• Remove the shrimp, and discard the oil.
• Wipe wok with paper toweling, removing all residues.
• Return the wok to the heat, again heating until very hot.
• Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
• Stir fry for 10 seconds.
• Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• Stir-fry for one minute.
• Add the mango cubes and stir gently for 1 minute to warm them.
• Stir in 2 tsp sesame oil.
• Serve with rice, garnished with chopped scallions.