This unique blend of flavors bodes well for a sweet, yet spicy lunch or appetizer choice. The cocunut milk drives the flavor of the shrimp while the mango provides a fresh, cool topping to a spicy, basil marinade on the pasta. The combination is a perfect match for the Calypso Blends' mango-peach, lime, and southwest red chile noodles. Throw this together next time you heat up the bar-b!
Ingredients
1 lb. Pappardelle’s Calyspo Blend Pasta
2 fresh jalapenos, thinly sliced
2 cloves garlic, minced
1 inch ginger, peeled and grated2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 lime, zested and juiced
1 cup light coconut milk
½ cup fresh basil, coarsely chopped
1 tablespoon olive oil
1 teaspoon salt
1 lb shrimp, peeled and deveined
Garnish:
2 mangoes, peeled and finely diced
Method
1. In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil and salt. Add the shrimp and let marinate at least 30 minutes and up to 4 hours, refrigerated.
2. After shrimp have marinated, heat a nonstick pan over high heat and add just the shrimp, leaving the marinade behind. Or you can also grill the shrimp for a smokier flavor. Cook shrimp until done, about 5 minutes. Transfer cooked shrimp to a plate. Add the reserved marinade and bring to a boil. Cook until slightly thickened, about 5 minutes.
3. Meanwhile, cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain and rinse with cool water. Place in serving bowl and mix in a teaspoon of olive or canola oil to prevent pasta from sticking.
4. Pour coconut marinade and cooked/grilled shrimp over pasta. Mix well. Serve in pasta bowls and garnish each bowl with mango and a drizzle of lime juice.
Copyright © 2011 by Pappardelle's Pasta Co.
Source of Inspiration
The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!
No comments:
Post a Comment