spinner
Food & Wine

Tell Us What You Think

Caribbean Mango and Steamed Shrimp Salad

Average Rating

 From 1 rating.

User Reviews

rating geldae1234
We loved this!  The fruit and spices were perfect together! I'm making it again next weekend.

recipe tools





Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Caribbean Mango and Steamed Shrimp Salad

  • healthy HEALTHY
ACTIVE TIME: 50 MIN
TOTAL TIME: 1 HR 45 MIN
SERVES: 4
ingredients
  • 1 stalk of fresh lemongrass, tender inside only
  • 3 tablespoons canola oil
  • 2 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon chopped fresh ginger
  • 1 1/2 pounds large shrimp, shelled and deveined, shells reserved
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 3 cups water
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Cayenne pepper
  • 1 1/2 teaspoons minced tarragon
  • 3 mangoes (about 14 ounces each), peeled and cut into 1/2-inch dice
directions
  1. Thinly slice the bottom 4 inches of the stalk of lemongrass. Heat 1 tablespoon of the oil in a medium saucepan. Add the garlic, shallot, lemongrass and ginger and cook over low heat until softened, about 5 minutes. Add the shrimp shells and cook, stirring, until bright pink, about 3 minutes. Add the tomato paste and cook, stirring until glossy, about 2 minutes. Add the white wine and bring to a boil. Add the water and simmer over low heat for 30 minutes. Remove the shrimp stock from the heat and let stand for 10 minutes.
  2. Strain the stock, pressing hard on the solids. Return the stock to the saucepan and boil until reduced to 1/3 cup, about 20 minutes; let cool. Whisk in the lime juice and the remaining 2 tablespoons of oil and season with salt and pepper.
  3. Season the shrimp with salt, pepper and cayenne and steam until just opaque throughout, 3 to 5 minutes.
  4. Stir the tarragon into the dressing. In a large bowl, toss the mangoes with 1/4 cup of the dressing and mound on plates. Top with the shrimp, drizzle on the remaining 1/4 cup of dressing and serve.

NOTES One Serving: 407 calories, 13.9 gm total fat, 1.4 gm saturated fat, 32 gm carb.

Search for easy-to-find bright, citrusy riesling
Recipe by Eric Ripert
From 10 Healthy Ingredients
This recipe originally appeared in January, 2003.