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Caribbean Shrimp Skewers and Mango Crab Salad Cups

Posted May 12 2009 6:07pm
It sure can be a challenge to cook multiple meals for family. I'm sure I've mentioned before the many dietary restrictions... my mom only eats shellfish and beef but can't eat soy, dad only eats fish, sister 1 only eats poultry, sister 2 is vegetarian, I lean towards vegetarian, and JJ's parents are meat and potatoes people.... we don't mesh well!

So for the weekend with both sets of parents here, I really had to put some thought into the menu! For the first night, even though I don't eat seafood, I knew everyone else would... and when you're the hostess, sometimes you have to make sacrifices to keep the crowd happy!

For the shrimp, I made up a marinade somewhat similar to some chicken marinades I've made. I did read that shrimp shouldn't marinade as long because it will cook in acid faster.

For the crab salad, I made it how I thought it should be, then had my mom taste it and tell me what to add. I tried to take a bite, but that wasn't happening...




The complete menu for the night was:
Coco-Peanut Noodle Salad (coming up next)
Spiced Black Beans with Avocado Cream
Caribbean Shrimp Skewers
Mango Crab Salad Cups


Caribbean Shrimp

2 lbs. medium sized peeled and deveined raw shrimp
1/4 c. EVOO
Juice and zest of 1 lime
1/2 c. papaya, mango or guava nextar
2 garlic cloves, minced
1 tsp. ground corriander
Salt and pepper
1/4 c. tequila
Splash of triple sec

Whisk together all ingredients except shrimp.
Skewer shrimp, place in a tupperware or ziplock bag.
Pour in marinade, shake and refrigerate for 1-2 hours.
Preheat broiler to high.
Place on a foil lined baking sheet.
Broil for 3-5 minutes per side, serve with minced cilantro.

Mango Crab Salad Cups

24 wonton squares
2 tbsp. EVOO
1 large red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
salt and pepper
2 c. lump crab
1 mango, diced
1 tsp. smoked paprika
1 tbsp. minced parsley
1/4 c. sour cream
Juice and zest of 1 lime
Preheat oven to 400 degrees.
Place wonton squares in a mini muffin pan.
Bake for 10 minutes, or until browned and crisp.
Pop out of the tin and place on a serving platter.
Heat a nonstick skillet over medium heat, add EVOO, onions, red pepper and garlic.
Season with salt and pepper, cook for 10 minutes, or until soft.
Add remaining ingredients to a mixing bowl.
Add onion mixture, mix well.
Spoon into cups, top with minced parsley or cilantro.


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