| Serves: |
Makes 24 |
| Cooking Time: |
20 minutes |
Nothing beats an appetizer that looks fancy and doesn’t require a whole lot of work. Large shrimp size varies so the yield may vary slightly. If mango is out of season, you could try fresh pineapple or, in a pinch, frozen mango. Click
here for a video lesson from Christine Picheca, food expert and chef, on how to make this perfect holiday appetizer.
Ingredients:
| 1 lb |
large peeled uncooked shrimp (about 24) |
500 g |
| 4 tsp |
olive or peanut oil |
20 mL |
| 2 |
thinly sliced garlic cloves |
2 |
| pinches |
salt |
pinches |
| 2 tbsp |
chopped coriander |
30 mL |
Peanut sauce:
| ⅓ cup |
peanut butter |
75 mL |
| 2 tbsp |
lime juice (1 or 2 limes) |
30 mL |
| 2 to 3 tsp |
hot sauce |
10 to 15 mL |
| 1 tbsp |
soy sauce |
15 mL |
| 2 tsp |
finely grated peeled ginger |
10 mL |
| 1 |
large garlic clove, minced |
1 |
| 1 |
ripe but firm mango |
1 |
| 24 |
mini scoop shaped tortilla chips |
24 |
| |
Garnish: small coriander leaves (optional) |
|
Directions:
If using frozen shrimp, thaw and pat dry well. Discard tail
shell, if still on. Heat oil in a large frying pan over medium-high
heat. Add shrimp, garlic and salt. Stir fry until shrimp is pink,
about 4 minutes. Toss with coriander. Refrigerate to cool or cover and
refrigerate overnight.
Stir peanut butter with lime juice, hot sauce, soy sauce, ginger
and garlic. Stir in a little water if needed until a thick sauce-like
consistency. Sauce can be made a couple of days in advance then covered
and refrigerated.
Peel mango and cut fruit from pit. Dice into ½-inch (1.5 cm)
pieces. Just before serving, assemble bites. Spoon about 1 to 1½ tsp
(5 to 7 mL) peanut sauce into tortilla scoop. Top with a shrimp, mango
piece and coriander leaf if using. Repeat with remaining shrimp. You
may have a bit of sauce leftover depending on the number of shrimp you
have.
To view a PDF version of this recipe, click
here.