Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

SPICY SHRIMP STACKS WITH MANGO SALSA

December 01, 2019
These Spicy Shrimp Stacks with Mango condiment ar a fun twist on a spicy Golden State roll, screw-topped with a fast dip and drizzled with spicy-sweet Bang Bang sauce!

These Spicy Shrimp Stacks with Mango condiment ar certain to become your next favorite summer dinner – they seem to be a delicious no-cook possibility for those hot summer nights wherever the thought of change of state all turns you off. There is such a burst of spirited flavours everywhere the place during this instruction, from the sourish mango condiment to the crisp, salty battercake strips and fast dip. 

SPICY SHRIMP STACKS WITH MANGO SALSA
SPICY SHRIMP STACKS WITH MANGO SALSA

I was impressed to form these Shrimp Stacks from a seriously superb ahi tuna poke stack I had at the freshly opened succulent Club restaurant in downtown provincial capital for a friend's birthday some weeks back. Let Maine tell you this place is fancy – which includes the food! 

I created some tuna poke bowls some months back with a non-traditional sesame-crusted sear on the surface of the fish. Super tasteful and that i extremely advocate you utilize this instruction if you are going to re-create these shrimp stacks with tuna poke.

SPICY SHRIMP STACKS WITH MANGO SALSA

INGREDIENTS :
  • 1 in sheet nori (seaweed find itgrocery stores near the take to go sushi or Asian sauces aisle)
  • Wonton or tortilla strips
  • 30 frozen cooked shrimp, defrosted
  • Sesame seeds to garnish
Bang Bang sauce:
  • 1/2 cup mayo
  • 2 tsp Sriracha
  • 2 tsp sweet chili sauce
  • 1/4 tsp salt
Quick guacamole:
  • 1-2 tsp lime juice
  • 1 clove smallgarlic minced
  • 1 avocado mashed
  • 1/2 tsp herbamare or sea salt
Mango salsa:
  • 1/4 cup red onion diced
  • 1/4 cup cilantro chopped
  • 1 tbsp lime juice
  • 1/2 mango diced
  • 1/4 cup red pepper diced
  • 1/4 tsp to 1/2salt
Sushi rice:
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp rice wine vinegar
  • 1/2 cup dry sticky rice
  • 1 tbsp sugar
INSTRUCTIONS :
  1. In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
  2. Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
  3. In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
  4. Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
  5. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

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