Spicy Shrimp with Mango Salsa
The other day on the radio I heard that the mango consumption in the US has gone up quickly the past several years.
Actually I’m not surprised at all by this news.
I’ve been in the US for over 15 years, and the last few years I’ve been eating mangoes so much more than ever before.
Today you can find them at almost any grocery stores and the prices are really good.
The consistency of the qualify seems to have improved lately as well.
I have to say, I probably buy and eat mangoes more than apples or bananas!
A good thing is that since I buy them often, I get to experiment with them more care-freely.
Mango salsa is one of my favorite ways to use mangoes. This salsa goes so well with many seafoods, and it helps create a dish light, fresh, and flavorful!
20 shrimp
salt and pepper
cayenne pepper
flour
canola oil
Mango Salsa:
– 1 clove garlic, cooked in boiled water for a few minutes and chopped
– 1/4 onion, chopped
– 1/2 green pepper, chopped
– 1 small jalapeno pepper, seeded and chopped
– 5 Roma tomatoes, chopped
– 2 mangoes, peeled and chopped
– 1/2 cup cilantro, chopped
– 1/2 tablespoon vinegar
– 1/2 tablespoon sugar
– salt and pepper
– cumin
1. Make mango salsa. Combine all the ingredients well.
2. Sprinkle salt, pepper, cayenne pepper on shrimp and combined well. Coat shrimp with flour. Cook with oil in a pan for a few minutes each side. Do not overcook. Serve with mango salsa.
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マンゴーサルサのせスパイシー海老
日本でも同じでしょうか。
最近アメリカでは、マンゴーの出回りがスゴイ。
ほとんどどこのスーパーでも置いてあって、値段も安いんですよね。
最近はリンゴやバナナよりもよく食べてるぐらいです。
で、ついつい手に入りやすいので、そのまま食べるだけじゃなくって、こんな風にアレンジして使うことも多々。
マンゴーサルサ。
魚やシーフードにぴったり。
ポークにもあいますけどね～。
今回は、香菜ライスに、ブラックビーンペースト、ズッキーニソテーと一緒に盛り付け。
ワンプレートで、栄養のバランスもいいし、大満足ごはんです。
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