to continue the previous post’s train of thought: don’t all people take the weekend before they move and spend the day at the local mango festival? check, again.
the mangoes are everywhere right now and kind and generous people have filled bags and boxes to the brim and given us more than we know what to do with. omar’s mind starts racing and out loud i hear, “sorbet!…compote!…salsa!…” friends came over last night and omar blended a couple of recipes. amazing – truly.
so go find people with mangoes and tell them you’ll make them dinner.
omar’s amended take on lynne rosetto kasper’s “plumped ginger-caramel shrimp” with his own mango salsa concoction.
1/2 cup kosher salt
1/3 cup sugar
5 TBS chile powder
2 quarts warm water
1.5 pounds large frozen shrimp
8 garlic cloves
2 four-inch pieces of fresh ginger
4 TBS olive oil
1 and 1/2 TBS sugar
1. blend the brine in a bowl. add shrimp and let stand for 20 minutes
2. chop garlic and ginger together. heat oil in saute pan over medium-high. stir in garlic and ginger, salt, and pepper. cook 1 minute, stirring to blend sugar. keep stirring until garlic is pale gold.
3. add shrimp and stir until shrimp are just pink, about 2 minutes. serve with basmati rice and omar’s mango salsa.
2 mangoes, diced
1 shallot, minced
2-inch piece of fresh ginger, minced
1 serrano chile, minced
3 TBS finely chopped fresh mint
juice of one lime
mix all the ingredients in a small bowl and season with salt and pepper.
and the last picture is dessert. no, it has nothing to do with mangoes, but i’m thinking it’s up there in the competition for “perfect dessert.” basil panna cotta. it looks like a lowly and humble cup of cream. but no – there is basil goodness infused in that cream. don’t let looks deceive you. perhaps i’ll share the recipe soon.