This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.
Succulent Shrimp Tapas with Mango ShootersCourse: Appetizers
16 raw shrimp
1 large clove of garlic
1 tablespoon Sichuan pepper (or pink peppercorns)
1 tablespoon of fennel seeds
1 piece of fresh ginger (about ¾ inch), peeled
2 tablespoons of olive oil
1 pinch of sea salt
Zest of 1 lime
Some herbs for garnish: fresh basil or thyme
- Peel the mangoes and remove cores. Cut the first one into 16 small cubes and puree the second one in a blender. Set aside.
- Shell the shrimp, keeping the tails on.
- In a large skillet, heat the oil and roast peppercorns and fennel seeds until the mixture becomes fragrant. Then add the garlic clove (cut in half) and the shrimp. Brown for 10 minutes, stirring regularly. When shrimp are cooked, add grated ginger and sea salt; stir for 2 minutes then let cool.
- Place two shrimp and a mango cube on a toothpick; repeat the same process with the rest. Fill 1/3 of mini verrine glasses with the mango puree, then arrange the toothpicks inside the glasses. Grate the zest of lime over them and garnish with a few basil or thyme leaves. Refrigerate until serving.
- Recipe from Eatwell101