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This is an entire meal with a tropical theme. Bet you get it done in 25 minutes or less!
Main Dish Ingredients:
peeled medium shrimp
sliced baby portobello mushrooms
mangos (Del Monte SunFresh Mangos in light syrup)
jalapeno, red onion, lime juice
grated coconut (available canned in baking aisle)
Caribbean rice (Zatarainís Caribbean Rice mix)
Mashed sweet potatoes (2-3 sweet potatoes, 2 tbs brown sugar, 2 tbs honey, milk if needed)
Sweet-n-sour tomato salad: (2 large homegrown tomatoes, 1/4 red onion, 2 tbs brown sugar, 1 tbs Alessi Tuscan red wine vinegar, 1 tbs extra virgin olive oil, fresh herbs (basil or oregano), salt, pepper to taste
Get the Caribbean rice mix going in a small rice pot, or in a small sauce pan, following package instructions for water amount.
Tomato Salad: Slice tomatoes and red onion. To minimize strength of red onions, soak the slices in ice water for up to 20 minutes (optional). Dice jalapenos. Drizzle with red wine vinegar and olive oil. Add herbs, sugar, salt and pepper to taste. Toss well. Let marinate while you cook everything else.
Microwave sweet potatoes until tender (5-7 minutes). Peel and chop potatoes. Mash together with sugar, honey and just enough milk to keep them moist. Top with grated coconut if desired.
Spicy Shrimp: In a large skillet, saute 1 tbs minced garlic and 1 tbs diced jalapenos in 2 tbs butter for 2-3 minutes. Add peeled shrimp, sliced mushrooms and cajun seasoning to taste.
Mango Sauce: Roughly puree several mango slices, 2 tsp diced jalapeno, a little red onion and juice of one lime in food processor.
To present: Arrange rice and sweet potatoes on plate. Top rice with shrimp and mushrooms. Spoon mango sauce on top of shrimp. Garnish with fresh parsley and grated coconut.