Shrimp tails with mango and tomato chutney with Orange Habanero
About three months ago I received an invitation to participate in Chili Pepper d’aMare by Manuel Mel and Mirco Bertelloni. At the time I had already made professional commitments for the first weekend of September, but I could not miss this event. The opportunity to participate in this event as a guest was too good to be true, and for no reason in the world would I give up this opportunity. I immediately went to work and decided to prepare a recipe: “Shrimp tails, mango and tomato chutney with Habanero Orange blob”. As I said in my earlier post, when I use “chillies” in the kitchen, I do so in a way the spice does not cover the flavor of the individual ingredients. Consequently, anyone who expects to eat very tasty dishes would be very disappointed with my culinary preparations. To achieve a balanced dish from a sensory point of view, it does not need to be too sour, or excessively harsh, and therefore not even overly spicy. Every ingredient put into my preparations must have the right dosage, a proper cooking technique, and of course so much passion, just like song notes written to create a pleasant melody. My recipes are designed to enhance the natural functionality of foods and, thanks to the collaboration with Safe Label®, our goal is to educate the consumer on a more conscious, healthier diet. Our goal is also to promote proper eating habits and styles. If you like this article and have any queries, please email me at firstname.lastname@example.org and I will be happy to help you.
Category: Hot appetizer
Ingredients for 4 people:
120 g of Shrimp tails,
1 Mango not too ripe (450 g),
300 g tomatoes,
½ white onion,
1 grated lime,
5 g of ginger,
1 star anise,
1 Orange Habanero cut in half,
150 g of sugar,
Salt to taste,
60 ml of extra virgin olive oil qb,
120 ml of raspberry vinegar
1 sprig of fresh thyme
Skim tomatoes for 10 seconds s big pot of boiling water and immerse them immediately in water and ice to stop cooking. Sprinkle them and cut them into fours.Cut mango and onion into cubes.
In a preferably metal whisking bowl add the mango, onion, tomatoes, anise. Add grated lime and ginger, sugar and raspberry vinegar. Allow the mixture to stand for half an hour.
After, put the mixture in a non-stick pan and cook over low heat for at least 30 minutes. Almost at the end of the cooking add 1 ‘Habanero cut in half.
Mix the habanero together with the chutney and bake for about a minute. Turn off the fire and remove the habanero.
Sear the tails in a pan with a little extra virgin olive oil.add a sprig of fresh thyme and let it rest for two minutes.
Presentation: Place the chutney on the bottom of the plate with 5 shrimp tails around. Decorate with thyme and a drizzle of extra virgin olive oil.
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Per 100 g
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