Ingredients: Marinade- 1 fresh mango 1 teaspoon of cumin powder 1 jalapeno, Juice of one lime 2 punds of shrimp Mango Salsa- 1 mango, peeled and chopped 1 mango, peeled and chopped 2 tablespoons red onion, diced fine 2 tablespoons fresh cilantro, coarsely chopped Zest of 1 lime 2 tablespoons juice from 1 lime 1 tablespoon canola oil 1 bag of pasta, noodles, or rice
Extras- skewers Barbeque items
Recipe: Using a blender Puree all the marinade ingredients minus the shrimp. Once that is done put your marinade and shrimp in a bag and let sit in refrigerator for 30 minutes. This lets the flavors seep into the shrimp, making them taste delicious. While we let the shrimp do their thing lets go start the grill. Many people know how to grill but if you don’t just put a large amount of coal into the grill (enough to cover the whole bottom of the grill) in the shape of a pyramid, add lighter fluid, and toss a match in. Now that the shrimps are marinated you stick four of them on the skewers with a sliver (1/4 an inch) of each bell pepper in between. The skewers keep the shrimp together and the peppers even add more mouth-watering flavor. At this time take your shrimp skewers out to the grill were your coals should be a grey smoky color and pop them on. Shrimp are a delicate fish that burn easily so make sure you flip them when one side is a medium pink. While the shrimp cook lets go back inside and make the pasta and mango salsa. Since the pasta will take the longest let’s do that first. Get a large pot of water boiling and slowly add a box of spaghetti pasta into the water, if you have a bigger family you may need more. Combine all the salsa ingredients in a large bowl and set in your refrigerator to cool. Now to finish up with the shrimp. Here we have the shrimp that are right and ready, lot at how they are an awesome pink. Using tongs grab the skewers and set them down on a plate. Now we get to go and set all this up in the kitchen, let’s go. Almost done. When plating just put about 2 tablespoons of the salsa on the plate and then a cup of spaghetti on the side. Finally, take one skewer and zip the shrimp and peppers right off.
Recipe for: Fiesta Mango Shrimp
Calories per serving:400
Total Cost: $ 7.00 per serving
Number of servings:4
Average cooking time: 45 minutes
Ingredients:
Marinade-
1 fresh mango
1 teaspoon of cumin powder
1 jalapeno,
Juice of one lime
2 punds of shrimp
Mango Salsa-
1 mango, peeled and chopped
1 mango, peeled and chopped
2 tablespoons red onion, diced fine
2 tablespoons fresh cilantro, coarsely chopped
Zest of 1 lime
2 tablespoons juice from 1 lime
1 tablespoon canola oil
1 bag of pasta, noodles, or rice
Extras-
skewers
Barbeque items
Recipe:
Using a blender Puree all the marinade ingredients minus the shrimp. Once that is done put your marinade and shrimp in a bag and let sit in refrigerator for 30 minutes. This lets the flavors seep into the shrimp, making them taste delicious. While we let the shrimp do their thing lets go start the grill. Many people know how to grill but if you don’t just put a large amount of coal into the grill (enough to cover the whole bottom of the grill) in the shape of a pyramid, add lighter fluid, and toss a match in.
Now that the shrimps are marinated you stick four of them on the skewers with a sliver (1/4 an inch) of each bell pepper in between. The skewers keep the shrimp together and the peppers even add more mouth-watering flavor. At this time take your shrimp skewers out to the grill were your coals should be a grey smoky color and pop them on. Shrimp are a delicate fish that burn easily so make sure you flip them when one side is a medium pink. While the shrimp cook lets go back inside and make the pasta and mango salsa.
Since the pasta will take the longest let’s do that first. Get a large pot of water boiling and slowly add a box of spaghetti pasta into the water, if you have a bigger family you may need more. Combine all the salsa ingredients in a large bowl and set in your refrigerator to cool. Now to finish up with the shrimp.
Here we have the shrimp that are right and ready, lot at how they are an awesome pink. Using tongs grab the skewers and set them down on a plate. Now we get to go and set all this up in the kitchen, let’s go. Almost done. When plating just put about 2 tablespoons of the salsa on the plate and then a cup of spaghetti on the side. Finally, take one skewer and zip the shrimp and peppers right off.