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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources