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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources