Grilled Shrimp with Caribbean Mango “Sofrito”

Submitted by: Gary Klinefelter, Executive Chef, Shannopin Country Club, Pittsburgh, Pa

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
2 16-20 count shrimp, peeled and deveined
to taste salt and pepper
1 tbsp. grapeseed oil
1/2 red pepper, brunoise
2 tbsp. red onion, brunoise
1/2 tsp. minced garlic clove
1/2 tsp. minced fresh ginger
1 scallion (green only), sliced on the bias
2 tbsp. cilantro, freshly chopped
1/4 cup ripe mango, peeled, brunoise
1 Roma tomato, quartered lengthwise, seeded, brunoise
2 ozs. rice wine vinegar
1 oz. tamari soy sauce
2 tsp. turbinado sugar
1/8 tsp. cumin
pinch dried red pepper flakes

Procedure:
• In a medium sauté pan over medium-high heat, heat grapeseed oil to just before smoke point. Sauté red peppers, onions, garlic and ginger.
• Add rice wine vinegar, tamari, red pepper flakes, cumin and turbinado sugar. Reduce until almost no liquid remains.
• Add mango, tomato, cilantro and scallion. Stir and remove from heat. Reserve.
• Season shrimp with salt and pepper. Grill shrimp on a medium-high, clean grill until cooked through.
• Pack mango mixture (“sofrito”) into a ring mold. Remove ring mold.
• Intertwine shrimp together. Gently place shrimp on top of “sofrito.” Garnish with micro sprouts.