Saturday, April 26, 2008

Spicy mango shrimp on wilted greens

After having the delicious soup listed below, Carrie followed with a truly delectable shrimp dish. The recipe comes from a great cookbook called "Colorado Colore" and seeing as though my girl met your infamous blog host at the University of Colorado it seemed appropriate to try a suggested dish. Of all the cookbooks on our shelf this is now the one with the dog eared pages and numerous food stains, and thus well worth a browse next time you are in the bookstore. Anyway enough of the small talk; on with the recipe.

1/2 cup sugar
1/3 cup chopped mango (pureed)
2 tablespoons light soy sauce
1 tablespoon dark rum
1 tablespoon fresh lime juice

2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 egg, lightly beaten
1 teaspoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined and cut lengthwise into halves
2 green onions, thinly sliced
1 tablespoon minced fresh gingerroot
2 or 3 dried red chillies, crushed
1 tablespoon minced garlic
1 cup vegetable oil

Wilted Greens and Assembly:

2 tablespoons vegetable oil
1 tablespoon sherry
1 tablespoon soy sauce
i teaspoon sugar
8 to 10 cups loosely packed mixed spring greens and spinach
1/2 cup fresh basil or cilantro, chopped
1 mango sliced

For the sauce, combine the sugar, mango puree, soy sauce, rum and lime juice in a small bowl and mix well

For the shrimp, combine the flour, cornstarch and baking soda in a bowl and mix well. Stir in the egg and soy sauce. Pat the shrimp dry with paper towels. Add the shrimp to the flour mixture and toss to coat. Chill, covered, for one hour or longer.

Combine the green onions, gingerroot, red chillies and garlic in a bowl and mix well. Heat the oil in a wok or deep skillet. Add half the shrimp. Stir-fry for 3 minutes or until the shrimp turns whitish pink. Remove the shrimp to paper towels to drain using a slotted spoon. Repeat the process with the remaining shrimp.

Drain all but 2 tablespoons of the oil from the wok. Add the green onion mixture. Stir-fry over high heat until the mixture begins to color. Stir in the sauce ingredients. Cook until bubbly, stirring constantly. Return the shrimp to the wok and toss to coat with the sauce. Remove the shrimp mixture to a bowl. Cover to keep warm.

For the greens, heat the oil in a wok. Stir in the sherry, soy sauce and sugar. Cook until heated through, stirring constantly. Add the greens mixture. Stir-fry over high heat just until the greens wilt. Add the basil and toss to mix. Remove from the heat.

to serve, divide the greens equally among 4 serving plates. Arrange the shrimp mixture evenly over the greens. Top with sliced mango

Serves 4 as a main course, 6 to 8 as a first course.

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