2000s Recipes + Menus

Pepper Shrimp On Sugarcane with Seared Caramelized Mango

  • 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.
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