Wow, I have a back log of posts to get to . The pictures are ready and waiting. I have been spending time outside in the garden and didn't realize how far behind I was. So let's get to it!
This recipe is as good, well, even better than it looks! I adapted this from a recipe by Elle. You can see the original recipe on her blog, Elle's New England Kitchen. Her recipe was created for chicken wings. We really try to avoid eating chicken, so I adapted it for shrimp. This was her Winning entry for the May Royal Foodie Joust, and she is well deserving of first place. The three ingredients required were mango, brown sugar and cardamon. Congratulation Elle, and thanks for the inspiration! We really gobbled these up (while watching the Cavs win!) and I think they are a delicious healthy take on bar munchies.
Here is the recipe as I made it. I found some great wild caught Florida Gulf Shrimp, not frozen and purchased a pound. I think they were 16-20s. The shrimp was served with the sauce, plenty of celery sticks to dip with and oven sweet potato "fries". To make the fries, preheat the oven to 400 degrees. I line a rimmed cookie sheet with foil, easier to clean up. Peel the potato, slice lengthwise into even sticks, lightly drizzle with olive oil then sprinkle with sea salt and coarsely ground pepper. Then, I give them an extra kick with a generous shake of Emeril's Essence. Pop them in the oven for about 30 minutes, turning once. I let them sit out, loosely covered while the shrimp cooked, but you could cook both at the same time.
Buffalo Mango Shrimp with Mango Lime Cream Dipping Sauce
serve 2 dinner portions
1 pound shrimp, cleaned, shell removed, tail intact
1 cup flour
1/2 tsp garlic powder
pinch of cardamom
1/2 cup Frank's Hot Sauce
1/2 cup pureed Mango
1/4 cup canola oil
Preheat oven to 400 degrees. Place the flour and spices in a ziplock bag. Combine the wet ingredients in a medium bowl. Place the shrimp (make sure you pat them dry) in the bag and shake to coat. Remove from the bag and place on a plate. Put the shrimp in the fridge for about 30 minutes to chill. Then, put the shrimp about 6 at a time in the sauce to coat. Place them on the prepared sheet and cook about 12-15 minutes, or until just done, turning once. Serve while hot!
Mango Lime Cream Dipping Sauce
1 1/2 cups pureed mango
1/2 cup sour cream (I used the light)
zest of 1 lime
juice of 1/2 a lime
2 tsp brown sugar
3/8 tsp cardamom
Combine all ingredients in the food processor, or whisk together until blended. Refrigerate until ready to serve.
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