Shrimp Mangos And Papayas On Skewers With Mango Salsa Food

SKEWERED SHRIMPS WITH MANGO SALSA

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

JAY'S POTATO-CRUSTED FISH WITH MANGO SALSA

Steps:

• Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil. Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and black pepper in a third dish. Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture.
• Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish curved-side down in the pan; cook until golden brown and crisp, 3 to 4 minutes. Turn and cook until golden on the other side, about 3 more minutes. Top with the salsa and more cilantro.

MANGO SKEWERS WITH CHILE-LIME SEASONING

Steps:

• Thread mango cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill the mango skewers over medium-high heat, turning, until well marked, 1 to 2 minutes per side. Sprinkle with chile-lime seasoning.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

EXOTIC YA' MAKE A JAMAICA JERK SHRIMP WITH MANGO PAPAYA SALSA

Steps:

• Combine marinade ingredients and mix well.
• Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
• (I used a gallon size zip-loc bag.).
• Add marinade; coat evenly and refrigerate.
• Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
• Oil and pre-heat grill to medium low heat.
• FOR SHRIMP AND/OR VEGGIES: (See below for other options).
• Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
• Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
• Veggies may take a bit longer depending upon the varieties you use.
• SERVING SUGGESTIONS:.
• Serve with mango-papaya salsa. (See instructions below).
• Garnish with fresh lime and thyme if desired.
• Goes nicely served on a bed of rice.
• SALSA DIRECTIONS:.
• Pinch the leaves off the cilantro stems.
• Place in a small non-metal bowl with the remaining salsa ingredients.
• Mix thoroughly with a spoon.
• COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
• If using chicken:.
• Remove from marinade and place on grill over medium low heat.
• Grill chicken 8 minutes on each side, or until juices run clear.
• If using pork:.
• Remove from marinade and place on grill over indirect heat.
• Cover and cook for 1 hour, turning occasionally.
• Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
• Let meat rest 20-30 minutes before carving to allow juices to redistribute.
• SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
• Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• MAKE THE SALSA:.
• Combine all ingredients in a bowl.
• Set aside, so they can marry.
• TO MAKE THE SHRIMP:.
• Rinse and drain shrimp; pat dry with paper towels.
• In a bowl, combine shrimp, soy sauce and orange juice.
• Let stand 10 minutes.
• Meanwhile, prepare a grill, oiling the grill rack.
• Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
• Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
• When finished grilling, remove from skewers and place on a serving platter.