Shrimp & Avocado Salad With Mango Dressing |
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Prep Time: 22 Minutes Cook Time: 18 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. F&W Magazine, Recipe by Bradford Thompson, from: Real Flavor of Jamaica: A Fast & Fabulous Road Trip, Pairing of the Day: June 2008. Didn't allow for chilling time. Ingredients:
1 lemon, halved |
6 cups water |
1 small onion, sliced |
2 tablespoons kosher salt |
1 scotch bonnet peppers or 1 habanero pepper, halved |
1 tablespoon grated fresh ginger |
12 ounces lager beer, such as red stripe (1 bottle) |
2 lbs large shrimp, shelled and deveined |
1 mango, peeled and finely diced (1 1/2 cups) |
1/4 cup rice vinegar |
2 tablespoons fresh lime juice (please, not the bottled stuff) |
1 teaspoon dijon mustard |
1/2 cup canola oil |
1 tablespoon chopped cilantro |
1/2 teaspoon finely grated lime zest |
1/4 teaspoon minced scotch bonnet peppers or 1/4 teaspoon minced habanero pepper |
1/4 cup thinly sliced red onion |
salt & freshly ground black pepper |
2 hass avocadoes, sliced |
lime wedge, for serving |
Directions:
1. PREPARE THE SHRIMP:.
2. Squeeze the lemon halves into a large saucepan then add them to the pan.
3. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
4. Cover and simmer for 15 minutes.
5. Add the shrimp and cook for 3 minutes, just until pink.
6. Drain the shrimp and spread on a platter.
7. Refrigerate until chilled.
8. Halve the shrimp horizontally.
9. MAKE THE DRESSING:.
10. In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
11. With the machine on, add the oil in a thin stream and blend until very smooth.
12. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
13. Transfer the dressing to a large bowl.
14. Add the shrimp, red onion and the remaining mango and season with salt and pepper.
15. Toss to coat.
16. Arrange the avocado slices around a large platter.
17. Mound the shrimp salad in the center and garnish with lime wedges.
18. Serve right away.
19. *The cooked shrimp and mango dressing can be refrigerated separately overnight. Toss the shrimp with the mango dressing before serving.
20. **Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way.
21. ***Sauvignon Blanc is the definition of a zippy grape variety—sipping it can sometimes taste like eating fresh citrus fruit. Two top choices are the racy 2007 Brancott and the gooseberry-rich 2006 Brassfield High Serenity Ranch.
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