Shrimp Tango Food

SHRIMP WITH MANGO SALSA

Steps:

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

SHRIMP TACOS WITH MANGO SLAW

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

TANGY TOMATILLO SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
• Transfer the tomatillo sauce to your blender, puree, and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

SHRIMP TANGO SALAD

Steps:

• Add shrimp to large pan of boiling water; cook on medium-low heat 5 min. or until shrimp turn pink. Drain shrimp; place in non-metallic bowl.
• Whisk next 5 ingredients until blended. Add to shrimp along with the chopped red peppers; mix lightly. Refrigerate 2 hours.
• Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture. Sprinkle with nuts and cilantro.

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.

SHRIMP TANGO

Steps:

• Heat dressing in large skillet on medium-high heat. Add bell peppers, garlic, mustard and crushed red pepper; cook and stir 3 min.
• Add shrimp; cook 5 to 8 min. or until shrimp turn pink. Spoon into serving dish; cool 10 min.
• Refrigerate 1 hour or until chilled. Sprinkle with nuts and cilantro before serving.