Difference between revisions of "Asian Shrimp Boat"
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* [[cream]] if desired | * [[cream]] if desired | ||
* [[mint]] leaves | * [[mint]] leaves | ||
| − | == | + | == Procedures == |
Halve [[mango]]s, then cube and reserve skins. Poach [[Shrimp]] in salted [[water]] for 5 minutes. Then peel and cut in chunks. Toss with [[mango]] cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, [[Mayonnaise]], [[lemon juice]], [[Granulated sugar|Sugar]] and [[pepper]]. Add a little [[cream]] if desired. Pour over [[mango]] and [[Shrimp]] pieces. Fill [[mango]] skins with mixture. Garnish with red pepper strips and [[mint]] leaves. Refrigerate and serve chilled. | Halve [[mango]]s, then cube and reserve skins. Poach [[Shrimp]] in salted [[water]] for 5 minutes. Then peel and cut in chunks. Toss with [[mango]] cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, [[Mayonnaise]], [[lemon juice]], [[Granulated sugar|Sugar]] and [[pepper]]. Add a little [[cream]] if desired. Pour over [[mango]] and [[Shrimp]] pieces. Fill [[mango]] skins with mixture. Garnish with red pepper strips and [[mint]] leaves. Refrigerate and serve chilled. | ||
=== Other Links === | === Other Links === | ||
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[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
Latest revision as of 19:59, 13 July 2012
Description
.
Ingredients
- 4 mangos
- 16 large Shrimp
- 2 tbsp. freshly grated horseradish
- 1 cup Mayonnaise
- 1 tsp. lemon juice
- 1 tsp. Sugar
- pepper
- cream if desired
- mint leaves
Procedures
Halve mangos, then cube and reserve skins. Poach Shrimp in salted water for 5 minutes. Then peel and cut in chunks. Toss with mango cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, Mayonnaise, lemon juice, Sugar and pepper. Add a little cream if desired. Pour over mango and Shrimp pieces. Fill mango skins with mixture. Garnish with red pepper strips and mint leaves. Refrigerate and serve chilled.
