Spicy Mango Shrimp On Wilted Greens
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Spicy Mango Shrimp On Wilted Greens
  Spicy    Mango    Shrimp    Greens    Seafood  
Last updated 6/12/2012 1:24:20 AM. Recipe ID 57822. Report a problem with this recipe.
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      Title: Spicy mango shrimp on wilted greens
 Categories: Seafood
      Yield: 4 Servings
 
           Woodward
           Vegetable oil -- for frying
      1 lb Shrimp; 21-25, peeled --
           De-
      1 ts Fresh lime juice
      1 ts Light soy sauce
      2 tb Flour
      1 tb Cornstarch
    1/2 ts Baking soda
      1    Egg -- slightly beaten
      2    Scallions -- thinly sliced
      1 tb Fresh ginger -- minced
      2 sm Or 3 small dried -- red hot
           Minced
      1 tb Garlic -- minced
           -----SAUCE-----
    1/2 c  Sugar
      2 tb Light soy sauce
    1/4 c  Mango puree
      1 tb Dark rum
      1 tb Fresh lime juice
           -----GREENS-----
      1 tb Sherry
      1 tb Light soy sauce
      1 ts Sugar
      8 c  Mixed spring greens and --
           Spinach, loosely pac
    1/2 c  Cilantro or basil --
           Chopped
           Mango slices -- for garnish
           Carambola slices -- garnish
 
  Slice the shrimp lengthwise in half, rinse in cold water, and pat dry.
  Combine the lime juice, soy sauce, flour, cornstarch, baking soda,
  and egg in a bowl and mix well. Add the shrimp, cover with plastic
  wrap and refrigerate for at least an hour. Mix together the
  scallions, ginger, chilies, and garlic in a small bowl and set aside.
  Mix together the Sauce ingredients in another small bowl and set
  aside.
  
  Heat 2 cups of oil to 350~ in a wok or deep frying pan. Add half the
  shrimp and stir briskly until the shrimp turn whitish-pink, 3 to 4
  mins. Remove to drain on paper towels.  Cook the rest of the shrimp
  in the same manner.
  
  Remove all but 2 tbsp of oil from the wok, add the scallion mixture
  and stir at high heat until it begins to color. Add the sauce
  ingredients and stir until the mixture bubbles.Return the shrimp to
  the wok and stir to coat with the sauce for a minute or two. Transfer
  to a holding container and keep warm.
  
  Heat 2 tbsp of oil in the wok, add the sherry, soy sauce, and sugar
  and stir to heat through. Add the greens/spinach mixture and stir
  briskly at high heat just until wilted.  Remove from the heat, fold
  in cilantro/basil and transfer to serving platter.
  
  Place the shrimp on the greens and garnish with mango and carambola
  slices. Makes 4 main course servings or 6 to 8 first course servings.
  




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Recipe ID 57822 (Apr 03, 2005)

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