Ingredients for 4 servings:
Rice:
2 cups of rice
1 tsp. salt
2 cups of mango juice
1 cup of water
Shrimp:
24 large shrimp, shelled and deveined
2 cloves of garlic, minced, or 1/2 tsp. garlic powder
1/3 cup mango juice or enough to cover shrimp
1 Tbsp. olive oil
pinch of salt
Salsa:
4 tomatoes, quartered and grilled
2 mangos, peeled and diced
1/3 cup chopped cilantro
juice from one lime
1/2 cup of cotija cheese, crumbled
2 jalapeno diced, seeds removed
4 ears of corn, husked and silk removed
Directions:
Make the rice first and set aside. Add the mango juice, rice, water and salt to a sauce pan. Bring to a boil while stirring. Once boiling, cover the pan and lower the heat to a simmer. Cook for 20 minutes.
Next make the marinade:
Combine the 1/3 cup mango juice to a mixing bowl and add the olive oil and garlic. Whisk to combine and then add the shrimp and marinade to a bowl or ziploc bag to marinate while you finish making the salsa. Refrigerate the shrimp and marinade.
Next make the salsa:
If you have a grill pan, heat it over medium heat or bbq it. Start with the corn.
Brush the corn with a little olive oil and place on the grill pan over medium high heat. Rotate the corn as it browns up. This will take somewhere between 10 and 15 minutes. I like to cover with foil as it cooks.
When the corn is done, place it in the foil you used to cover it. Wrap and keep warm.
Next place the mango slices on the grill pan and cook a few minutes per side to get those grill marks. Place the finished mango on a plate and cover with foil to keep warm.
Next grill the tomatoes in the same way as the mango. Keep the heat on medium high so you get grill marks quickly. Do not cook the tomato very long, say 3 minutes per side so they don’t get mushy.
Place the tomatoes on a plate and cover with foil to keep warm.
Use a large bowl and cut the corn kernels off the cob. Slice each quartered tomato into thirds.
Cut the grilled mango into bite size chunks and add to the bowl of tomato and corn.
Then add the cilantro, jalapeno, cotija cheese, and the lime juice. Toss gently and set it aside and keep warm.
Now it’s time to grill the shrimp. Heat the grill over medium high heat. Grill the shrimp for about 3 minutes per side.
To serve:
Place the mango rice on the plate first. Then top with the shrimp and finish with the salsa on top.
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