Shrimp and Mango Appetizer

the80srule's Note:

You would not think shrimp and mango go together at all...but they do so marvelously! I can happily take credit for coming up with this dish all by myself. I had a bag of Nature's Promise frozen diced mango, I used the whole bag which is about 15 oz; I'm sure fresh mango would make this dish even better but I'm too lazy to peel and dice mangoes. Buying frozen just saves me so much time; I'd rather use time and money on the fresh shrimp. I was inspired by seeing how lots of modern chefs today use fruits in dishes, or just individual food items, that were just traditionally savory fare. I didn't have a specific country or regional cuisine in mind, but I guess you could say it's Eastern meets Cajun.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0 cups

SHRIMP AND MANGO

• 1 lb medium shrimp (jumbo works fine, but medium are the best for this so they don't overpower the mango)
• 15 ounces diced mangoes (I use a whole bag of Nature's Promise frozen mango, 3-4 large mangoes if using fresh)

MARINADE

• 1/3 cup olive oil
• 2/3 cup dry white wine
• 1 dash lemon juice
• 2 teaspoons white pepper
• 1/2 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon paprika (my measuring spoon isn't that small so I fill the 1/4 spoon about halfway or sprinkle just a little )
• 1 dash ground black pepper

TOPPING

• 2 tablespoons panko, bread flakes
• 3 tablespoons fresh cilantro, shredded

Directions:

1. Peel and rinse the shrimp.
2. If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
3. Put the mango and shrimp together in a bowl.
4. In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
5. Add the spices to the marinade and fully blend.
6. Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
7. Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
8. After you've been sauteeing for a minute or so, add the topping and stir well.
9. Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
10. This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.