Macaroni, Shrimp & Mango Salad

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Macaroni, shrimp and mango salad is as easy to make as it is delicious. Make macaroni, shrimp and mango salad with help from a longtime restaurant industry professional in this free video clip.

Part of the Video Series: Unique Recipe Combinations
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Video Transcript

Hello, my name is Marsha Orosco. I'm the executive chef at The Dome Restaurant Bar and Lounge here in Coral Gables. And today I'm going to be demonstrating how to prepare barbecue jumbo shrimp with a mango slaw. So the first thing we're going to do is I've skewered two jumbo prawns. They always remind me of summertime when you do things on skewers. What I'm done is I've prepared a mango barbecue sauce. I took a smokey-flavored barbecue sauce, I have it infused with tamarind paste and in addition I took fresh mango, I pureed it and strained it out so that I got some of the lovely juices, and added them all together. I love using mangoes, especially in the summertime because they tend to take me back to the Caribbean. I always have fond memories picking mangoes at my grandmothers house in Trinidad. So I love to incorporate mango in almost everything. Especially seafood in the summertime. So we're going to take our two skewers over here and we're going to pop them in the oven. And what I'm going to do is, I already have a couple that have started cooking. You can see all that smoke coming from the heat. And you can see here, I mean there's definitely a lot of caramelization that was involved with the use of the mango and the barbecue sauce. What I'm going to do is I've prepared a mango slaw. So in this slaw I have a mix of mangoes, red peppers, red onions, a little bit of lime juice, extra virgin olive oil, salt and pepper; and what I want to do is I'm just going to make a little bed of the slaw. Look at those colors, don't they just remind you of 4th of July and summer picnics here in south Florida? So I'm just putting a small bed of the slaw on the plate. And again you can do this with mango, it doesn't have to be fully, fully ripe. If it's slightly green I find it's the best way to incorporate lime juice with it. And then I'm just going to add my skewers right on top. Here we go. Oops, this one is not cooperating. And I'm going to finish it with just a little bit of fresh chopped parsley, which I love using. It tends to give a lot of a nice additional note of flavor as well as beautiful color on a plate. My name is Marsha Orosco, I'm with The Dome Restaurant Bar and Lounge, and I'll see you next time.

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