SHRIMP IN MANGO CHILI SAUCE
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.
Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.
CORN CUPS WITH PRAWNS, MANGO & CHILLIES
Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés - perfect for a party or buffet spread
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 25m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla circles from the tortillas. Heat the tortilla circles for 5 secs in a microwave, then press into a mini muffin tin. Brush with the oil and bake for 8-10 mins until golden and crisp. Remove and leave to cool completely.
- Chop the prawns into small pieces and marinate in the lime juice for 5 mins. Put the prawns and lime juice in a bowl with the mango, red onion, chilli and coriander. Season, mix together and use to fill the corn cups just before serving. Top with coriander leaves.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CORN CUPS
Steps:
- Preheat oven to 350 degrees with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and cream cheese. Combine flour, cornmeal, and salt in a small bowl. Add gradually to butter mixture, mixing constantly until well incorporated.
- Divide dough into 1-inch balls and press into small muffin tins, using your thumbs to form cups inside the mold. Dough cups should be as even as possible and come up to the top of the tins.
- Bake until golden brown, about 20 minutes. Spoon desired filling into cups, and serve.
CHICORY CUPS WITH PRAWNS & MANGO
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Provided by Miriam Nice
Categories Buffet, Canapes
Time 20m
Yield Makes 40
Number Of Ingredients 7
Steps:
- Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.
- Assemble a few hours ahead and chill. Whisk together the olive oil, lemon juice and finely chopped coriander and drizzle a little over each filled chicory leaf.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
LITTLE GEM CUPS WITH PRAWN & MANGO SALSA
Healthy prawn and mango party nibbles, salsa-spiked for a little kick
Provided by Merrilees Parker
Categories Buffet, Canapes
Time 10m
Number Of Ingredients 8
Steps:
- Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CHILLI PRAWNS AND MANGO SALAD
King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 23m
Yield 20 prawns, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in cold water.
- Peal and devein prawns leaving the the tails intact.
- Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
- Add the prawns and refrigerate for 30 minutes.
- Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
- Thread prawns onto skewers.
- Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
- Serve with mango salad and lime wedges.
Nutrition Facts : Calories 382.9, Fat 6.4, SaturatedFat 1.1, Cholesterol 212.8, Sodium 911.1, Carbohydrate 55.2, Fiber 4.5, Sugar 42.9, Protein 30.9
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