Shrimpcucumber Mango Escabeche Food

SHRIMP, CUCUMBER, AND MANGO ESCABECHE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
• Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
• Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE

Steps:

• Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
• Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
• Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

SHRIMP,CUCUMBER & MANGO ESCABECHE

Steps:

• 1.Prepare an ice water bath. Bring a large pot of water to a boil. /reduce heat to medium, poach shrimp until just cooked through 1-1/2 to 2 min. Transfer shrimp to ice water bath let cool. 2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a glass or plastic container. Refrigerate, covered, stirring halfway through, for at least 2 hours. 3. Toss together shrimp, cumber, mango, onion, jalapeno, cilantro, 2 T. lime juice, 3/4 teas. salt and a pinch of pepper. Refrigerate for 30 min. Stir in remaining T. of lime juice before serving. 165 calories per serving. . serves 4