SHRIMP WITH MANGO & BASIL
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.
Provided by Raghavan Iyer
Categories Healthy Shrimp Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
- Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 0.9 g, Sodium 791.6 mg, Sugar 8.9 g
SCALLOPS WITH MANGO AND AVOCADO
Steps:
- In a medium pot, bring 2 cups canola oil to 350 degrees F.
- Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
- Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
- In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
- To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.
TROPICAL MANGO SALSA SCALLOPS
A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!
Provided by paulscape
Categories Appetizers and Snacks Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
- Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
- Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 29.6 g, Cholesterol 26.9 mg, Fat 16.4 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 2.8 g, Sodium 267.1 mg, Sugar 7.3 g
ISLAND CEVICHE WITH TROPICAL FRUIT
Provided by Food Network
Categories appetizer
Time 34m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
- Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
- Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.
TROPICAL SCALLOP AND MANGO CEVICHE
Steps:
- Blanch scallops for one minute in large pot of salted water. Remove to a shallow dish. 2. Add red onion, lime nad orange juices, chives S&P 2. refrigerte 2-3 hours, srtirring once ortwice before serving add remaining indgredients. Serve on lettuce with orange slices
SEARED SCALLOPS WITH TROPICAL SALSA
The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.
Provided by RNCOGGINS
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
- Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
- Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 11 g, Cholesterol 35.4 mg, Fat 3.7 g, Fiber 1.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 207 mg, Sugar 6 g
MANGO SCALLOP CEVICHE
Beautiful and delicious way to eat scallops. Festive presentation for parties. Never lasts long here. Cook time is overnight marinating.
Provided by peachez
Categories Mexican
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
- The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
- Adjust any seasoning.
- Serve with tortilla chips or crackers.
Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 10.9, Sodium 417.1, Carbohydrate 21.4, Fiber 3.2, Sugar 12.8, Protein 7.5
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