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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources