2000s Recipes + Menus
Pepper Shrimp On Sugarcane with Seared Caramelized Mango
Serves2
- Active Time:20 min
- Start to Finish:20 min
February 2008
- 10 jumbo shrimp (about 3/4 lb total), peeled and deveined
- 4 teaspoon black pepper
- 1 firm-ripe mango, peeled
- 1/4 cup vegetable oil
- 4 teaspoons extra-virgin olive oil
- Sea salt to taste
-
Equipment:
4 (8-inch) sugarcane sticks (1/4 inch thick) or wooden skewers -
Garnish:
lemon wedges; chopped chives
-
Pat shrimp dry, then thread onto sticks and sprinkle with pepper (4 teaspoons) and 1/4 teaspoon table salt (total).
-
Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
-
Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear mango, cut sides down, until browned, about 3 minutes. Transfer to 2 plates (do not clean skillet).
-
Cook shrimp in oil remaining in skillet, turning once, until just cooked through, 3 to 5 minutes total. Transfer to plates with mango, then drizzle with olive oil and sprinkle with sea salt.
- Keywords
- seafood,
- fruit,
- marco pierre white,
- web-exclusive recipes,
- mango
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