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home > recipes > seafood > grilled chayote shrimp with roasted pineapple and mango coulis
from Yardley, PA, USA serves 4 1 lb. U-15 Shrimp, shelled and deveined 1 ripe pineapple, peeled and cut 1” thick 1 cup mango puree ¼ cup fresh lemon juice granulated sugar to taste olive oil 1 can chipotle peppers 1 bottle of tamarind paste ½ lb. Dark brown sugar ½ cup chopped plum tomato ¼ cup chopped cilantro leaves Chipotle Marinade: Combine chipotle peppers, tamarind puree and brown sugar. Mix until well combined. Add in plum tomato and chopped cilantro leaves. Mango Vinaigrette: Combine mango puree, fresh lemon juice, sugar, salt, and pepper. Drizzle in olive oil until well combined. Clean and devein all the shrimp. Skewer the shrimp, on soaked skewers, lengthwise. Soak the skewers in the marinade for 5 minutes. Remove the shrimp from the marinade and grill for 2-3 minutes per side. Sugar the ripe pineapple rings and burn on the grill or in the broiler until golden brown. Remove and place in the center of a plate. When your shrimp are done, skewer the pineapple so they stick out of the pineapple. Drizzle mango vinaigrette around the plate and garnish with chive.

Grilled Chayote Shrimp with Roasted Pineapple and Mango Coulis


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list all recipes for SEAFOOD (335)
list all recipes by DAVE (405)


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keyword: grilled
keyword: chayote
keyword: shrimp
keyword: roasted
keyword: pineapple
keyword: mango
keyword: coulis
recipes for seafood
recipes by dave
Email Address:
(posted December 27, 2001)

from Yardley, PA, USA

serves 4

1 lb. U-15
Shrimp, shelled and deveined
1
ripe pineapple, peeled and cut 1” thick
1 cup
mango puree
¼ cup fresh
lemon juice
granulated sugar to taste
olive oil
1 can chipotle peppers
1
bottle of tamarind paste
½ lb. Dark
brown sugar
½ cup chopped
plum tomato
¼ cup chopped
cilantro leaves

Chipotle
Marinade:
Combine chipotle peppers, tamarind puree and
brown sugar. Mix until well combined. Add in plum tomato and chopped cilantro leaves.

Mango Vinaigrette:
Combine mango puree, fresh lemon juice, sugar, salt, and pepper. Drizzle in
olive oil until well combined.

Clean and devein all the shrimp. Skewer the shrimp, on soaked skewers, lengthwise.
Soak the skewers in the
marinade for 5 minutes.
Remove the
shrimp from the marinade and grill for 2-3 minutes per side.
Sugar the ripe pineapple rings and burn on the grill or in the broiler until golden brown.
Remove and place in the center of a plate.
When your
shrimp are done, skewer the pineapple so they stick out of the pineapple.
Drizzle mango vinaigrette around the plate and garnish with chive.



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