Tiger shrimp with mango gazpacho(Par le Chef Delhaize)
| Catégorie: | Hors d'oeuvre Crevettes tigrées BBQ |
| Saisons | Été |
| Tags: |
Ingrédients
Pour
4
Personnes
Tiger shrimps
| 12 Tiger shrimps |
| 5 tbsp Nando's honey, soy & ginger |
Mango gazpacho
| 2 Mango's, peeled, pitted |
| 1 Red Onion |
| Pepper and Salt |
| 1/2 Lime juice |
Ratatouille
| 500 g Paprika (Color mix) |
| Pepepr and Salt |
Tiger shrimp with mango gazpacho Instructions
- Brush the prawns with the marinade with the help of a mortar. let the shrimp marinate for at least 3 hours.
- Puree the mango and the red onion in a kitchen robot.
- Season with pepper and salt. Add the lime juice.
- Put it in a bowl and put in the fridge.
- heat the olive oil in a frdpan and fry the paprika cubes in it. Season with salt and pepper.
- Heat the grill or BBQ. Remove the shrimp from the marinade and pat them dry. Keep the marinade separate.
- Brush the shrimps with olive oil and grill for 3 minutes on each side. They must be pink and opaque. Brush them with the marinade and bake for 1 more minute on each side.
- Divide the gazpacho in the center of a plate. Use a round kitchen ring and put ratatouille in and push well. Put 3 prawns on top and decorate with shredded mint.
Gazpacho:
Ratataouille:
Notes recette
Delhaize wine adviser recommends:
Arniston Bay 2004 Grape chenin, chardonnay, dry South African Wine 2004 Grape sauvignon, dry