Carabineros with Mango Salsa and Pesto Orzo
Recipe By Chef Susur Lee
If you like lobster, you will love carabineros shrimp. Try this luxurious blend of Caribbean sweetness and French elegance as an appetizer or a main course. The vivid red shrimp bring this delicious dish to a decadent level when you discover that hidden within the head is a delicacy worth exploring.
World-Renowned celebrity Chef Susur Lee has created this recipe exclusively for Seafood Crate. He loves our seafood and uses it at his own high-end restaurants. Enjoy fine dining at home with exclusive Chef Susur Lee recipes and our premium, Honestly Fresh seafood.
INGREDIENTS
- Carabineros shrimp (4 shrimp for an appetizer, 6 shrimp for a main)
- ¼ cup Peeled, raw macadamia nut, coarsely chopped
- 1 cup Ripe mangoes, peeled and diced ½ in cubes
- ½ tsp Lime zest
- ½ pc Lime, juiced
- 9 pc Thai basil
- 1 tsp Fresh ginger, finely diced
- 1 pc Holland chili, cut into thin rings
- 3 tbsp + 2 tbsp Olive oil
- 1 tsp Fresh garlic, minced
- Crushed white peppercorn to taste
- Salt to taste
- 2½ tsp Green onion
- ½ cup Orzo
- 2 tbsp Pesto (store bought)
- 2 cup Shredded spinach
DIRECTIONS
- Peel mango and dice into half inch cubes, set aside.
- Cook orzo to package instructions. This can be done in advance or while the shrimp and salsa are prepared.
- Once shrimp is prepared, season both sides with salt and crushed white peppercorn.
- On high heat, in a heavy pan bring 3 tbsp of olive oil to smoking point and add shrimp.
- Moving around in the oil, cook shrimp for approximate 45 seconds on one side and 1 minute on the other or until cooked to your personal preference. The shrimp meat should feel dense to the touch. Remove from pan and set aside but keep warm under foil.
- Meanwhile in a small non-stick pan, heat 2 tbsp of olive oil on medium/high heat. Add nuts and toast until golden brown.
- Add ginger thai basil, mango, lime zest, green onion, lime juice, and chili rings to the pan with the nuts and mix. Use your discretion with chili rings.
- Keep on medium heat for about 1 minute, until salsa is heated through.
- Season with salt.
- In the same pan as you cooked the shrimp, fry garlic (no added oil) until it's fragrant and golden brown. Garlic should bubble.
- Once orzo is cooked, add pesto and spinach until wilted. Mix until everything is incorporated. Season with salt.
- To plate, place orzo mixture on the base of the plate with shrimp on top.
- Top with mango salsa.
FOOTNOTES
TIPS AND TRICKS
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The warm mango in the macadamia nut salsa can be substituted with pineapple if preferred. This is suitable for those with allergies or if mango isn’t readily available.
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Also in Exclusive Chef Susur Lee Recipes
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Juicy jumbo shrimp are topped with a stunningly simple, rustic homemade sundried tomato garlic butter--adding umami that doesn't overpower the subtle flavours of the ocean.