Succulent Shrimp Shooters with Mango Sauce
Contains Shell fish
INGREDIENTS
6 raw shrimps
2 mangoes
1 large clove of garlic
1 tablespoon Sichuan pepper (or pink peppercorns)
1 tablespoon of fennel seeds
1 piece of fresh ginger (3/4 inch – 2 cm) peeled
2 tablespoons of olive oil
1 pinch of salt
Zest of 1 lime
Some herbs for garnish: basil or fresh thyme
Instructions
To make the shrimp shooters recipe: Peel the mangoes and remove the core. Cut the first one into 16 small cubes and puree the second in a blender. Keep aside.
Shell the shrimp, keeping only the tail.
In a large skillet, heat the oil and roast peppercorns and fennel seeds until the mixture becomes fragrant. Then add the garlic clove cut in half and the shrimp. Cook for 3 minutes, stirring regularly. When shrimp is cooked, add grated ginger and sea salt; stir for 2 minutes then let cool.
Pick two grilled shrimps and a mango cube on a toothpick; repeat the same process with the rest. Fill 1/3 of mini verrine glasses with the mango puree, then arrange the toothpicks inside the glasses. Grate the zest of lime over and garnish with a few basil leaves. Refrigerate the grilled shrimp shooters until serving.
