Marinated Shrimp with Mango & Radishes

Menu Part: 
Appetizer
Cuisine Type: 
Spanish
Serves: 
8

Marinated cooked shrimp, or Escabeche, is originally from Spain. In this updated version, the shrimp marinade is prepared with pickling spice and rice vinegar. Colorful mango, poblano chiles and radishes are marinated in the same piquant mixture.

Ingredients

1 cup julienned peeled mango (about 1 mango)
1/2 cup julienned poblano chilies
1/2 cup julienned radishes
1/8 tsp. salt
3 tbsp. mixed pickling spice
1 cup rice vinegar
1/2 cup water
1/4 cup coconut rum
1 lb. jumbo shrimp (16 to 20 count), peeled and deveined, with tails on
2 tbsp. coarsely chopped fresh cilantro

Steps

  1. Mix mango, poblano chilies, radishes and salt in shallow glass dish; reserve.
  2. Place pickling spice in center of piece of cheesecloth; tie tightly with string. Place in 3-qt. saucepan with vinegar, water and rum. Bring to a boil over high heat. Reduce heat to low; simmer 5 min. Carefully remove ¼ cup of pickling liquid; pour over mango mixture. Toss to coat well; cover and refrigerate until service, stirring occasionally.
  3. Return remaining pickling liquid in saucepan to simmer. Add shrimp; simmer 2 min. Remove from heat; cover and let stand 15 min. to cool. Refrigerate at least 1 hr., turning occasionally.
  4. For service, place mango mixture on small plate. Drain shrimp; arrange over mango mixture. Garnish with cilantro.
Source: Courtesy of McCormick for Chefs

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources