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Barefoot Contessa Grilled Herb
Shrimp and Mango Salsa

RG

Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa.

Ingredients

Shrimp

  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
  • Vegetable oil, for grilling

Mango Salsa

  • 2 tablespoons olive oil
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 teaspoons peeled and minced ginger
  • 1 teaspoon minced garlic
  • 2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 to 2 teaspoons minced fresh jalapeno pepper (1 pepper)
  • 2 teaspoons finely chopped fresh mint leaves

Instructions

  1. Shrimp: In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.
  2. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving.
  3. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa.
  4. Mango Salsa: Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes.
  5. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes.
  6. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
  7. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.

Serves 6; 2 cups salsa


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