April 10, 2007

Rolling Into Spring

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Marta from An Italian in the US is hosting this month’s Weekend Cookbook Challenge, (originally started by Sara of I Like to Cook) and the theme is Spring Foods. I suppose you could pretty much put anything you want into that category, so long as you could justify it. I had a ripe mango on the counter so I knew that I would have to find a spring-like recipe that included mango. Quite frankly I was tempted to just put out a plate of sliced mango and call it quits because mango doesn’t need any accompaniment. It’s pretty perfect all on its own. But since I didn’t find “Sliced Mango” as a recipe in any of my books, and this is the Weekend Cookbook Challenge after all, I had to search a little harder. Eventually I found a Thai shrimp and mango appetizer that’s bright and fresh, just like spring. Most importantly though, I got to have my mango and eat it too. There wasn’t a bit of flesh left on the peel or the pit when I was finished with it. The fleshy centre went towards wrapping the shrimp, but the pit and peel were all mine. Mango eating is one of those messy tasks that you need to stand over the sink with your sleeves rolled up to accomplish. Even then, you can’t escape that drop of mango juice that will inevitably roll all the way down your arm, past your elbow and (hopefully) into the sink. It won’t be alone either, because after one drop of juice gets away, others will follow like sheep. Messy, yes, but sweet and smooth and wonderful just the same.


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Mango Wrapped Thai Shrimp (Adapted from Food and Wine magazine, Summer 2002)


1lb shrimp, shelled and deveined

2 limes, zest and juice

1 inch ginger, peeled and grated

2 African devil chilies, crushed

2 cloves garlic, minced

1 T peanut oil

1 T fish sauce

1 tsp sugar

Pinch salt

1 mango


Combine all of the ingredients except the mango in a bowl and mix together. Cover and refrigerate for 20 minutes.

Peel mango and then, using either a sharp peeler or knife, slice the entire mango into thin strips.

Heat up a nonstick frying pan over med-high heat. Remove the shrimp from the marinade, add to the pan and fry until pink, 1-2 minutes. Remove the pan from the heat.

Wrap a strip of mango around each shrimp and secure with a toothpick.



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23 comments:

mae said...

Mango and Prawns! Sounds a perfect combination. Spring is finally here - at last! :)

Lydia said...

What an adorable appetizer! I confess that when I saw the photo, before I read your post, I wondered what kind of wonderful yellow dough you'd made?!

Ellie said...

Light, fresh and summery - looks like a great nibbler to have on hand :)

Rachel said...

I think I'd go crazy with all that slippery mango!

Cheryl said...

What an interesting combination, I would have never thought of that? Looks perfect for a nice summer party.

Maria said...

Good idea! Perfect for a party!

Deborah said...

These are so beautiful! I will have to try this!

Freya and Paul said...

So pretty and very easter-like!

sher said...

That's wonderful! My taste buds perked up the moment they saw the photo. I was wondering what the identity of the yellow wrapper was, and thrilled to see that it was mango. YUM!

MyKitchenInHalfCups said...

Oh yeah...over the sink dribbling is the best way!! Lovely shrimp.

aria said...

omg you wrapped it in MANGO. it's revolutionary!

happiness...

Shawnda said...

What a fresh idea! I'm so glad winter is over :)

Kirsten said...

SO delicious!!! What great photos too.

Yummmm...

Rose said...

It looks divine. That should bring spring right away.

breadchick said...

wow! I would never have thought about combining mango and prawns but that is such a natural combo, I don't know why not!!! MBH loves shrimp and likes mangos so I suspect this will be a first hibachi of the year reicpe for us. That is if we can find the hibachi from under the snow....

veron said...

I keep on seeing mango where ever I go now...it's asking me to make something with it. Love your mango and shrimp!

Scott at Real Epicurean said...

Haha, messy is sometimes best!

Peabody said...

What a way to roll into Spring indeed!

Food Marathon said...

Just add bacon and I'm hooked.

Anuhea said...

Hehehehe....sliced mango recipe. :) I am dying to see that recipe of the frangelico cake you promised! Also I was hoping you would consider linking me on your site since I am trying to get more readers and i love looking at your site.

Rasa Malaysia said...

This is really creative. I would love to try this recipe. :)

Meeta said...

What an incredible combination. Mangoes and shrimps both make my mouth water.

lindsay said...

oh, how i crave summer.
and the bbq.
and for the snow to be gone! (yes, there's still snow in montreal)

cheers.